Saturday, April 8, 2017

Honey Tangerine Dressing


This is amazing on a Romaine and Apple Salad—subtly flavored, not overly sweet, and so light that the olive oil almost disappears.

Chop up some Romaine lettuce (purists may rip the leaves apart); peel, core, slice and acidulate some apples (I like Fuji) to prevent browning, add some crispy, crunchy cucumbers, and toss everything in about a third of a cup of dressing … not too much now!

This recipe makes one cup. You’ll have plenty leftover to keep in the fridge.

Ingredients 
  • DIJON MUSTARD, 1 teaspoon
  • HONEY, 1 tablespoon
  • GARLIC, 1 small clove, minced
  • SHALLOT, 1½ teaspoons, minced fine
  • TANGERINE JUICE, freshly squeezed, ⅓ cup
  • WHITE WINE VINEGAR, 1 tablespoon
  • SALT and PEPPER, to taste
  • OLIVE OIL, ⅔ cup

Directions 
  1. Briskly combine all the ingredients in a large bowl.
  2. Slowly add the olive oil, whipping very briskly until everything is emulsified evenly.

And that’s it!

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