Recipes · Salads
Spring Citrus Salad Dressing
From the featureThree plants for a citrus flavor-forward container
- Chef / source
- Anna Miller
- Meal
- Salads
- Issue
- MAY 2020
Ingredients
1/2 cup olive oil
1/4 cup white wine vinegar
1/3 cup freshly harvested herbs: lemon balm, lemon thyme (remove leaves from woody stem), lemon verbena, lemongrass
1 clove garlic
1 Tbs. local honey
1 Tbs. Dijon mustard
2 Tbs. shallots
Salt & freshly ground pepper, to taste
Method
Place all the ingredients into the bowl of food processor and pulse until well-combined. Store in a sealed container in the refrigerator for up to two weeks.
Serving suggestion: Add fresh sorrel leaves and sliced kumquats directly to the salad to intensify the citrus flavor.
Learn how to make [current-page:title]
