Salad Dressing. Until lately, I did without – at least, at home I did. My best friend, Tammy, always used to make her own dressings without using a recipe – because her mother always did the same. Me? I tend to go for bare greens. But they can get boring.
So, since I’m determined to
cram more salad eat better, and since that includes leafy greens, I have been turning to a brand new-to-me dressing.
It’s a citrus-based salad dressing. Using, of all things, lemon curd. Very simply, you put a lump of lemon curd, add in a splotch of whole grain Dijon mustard, a couple splashes of rice wine. Whisk that all together until the lemon curd isn’t lumpy any more, then drizzle in olive oil while you’re whisking it. Voila – a sweet-tart salad dressing that you can use on just about anything. (Brussels sprouts, anyone?)
Now, please note that I don’t give you amounts. Why? Because when I first used amounts, I made way too much dressing and ended up throwing most of it away. Err on the stingy side of things with the lemon curd, and you’ll cut your calories down. If you don’t have rice vinegar, feel free to use white wine vinegar. I never have that in the house, which is why I use rice wine vinegar. For some reason, I have two almost-full bottles of the stuff. If you don’t want to use whole grain Dijon mustard, feel free to use any dijon-type of mustard like Grey Poupon.
I was in Cost Plus World Markets a couple days ago (I LOVE their kitchen section!), and found an embarrassment of fruit curds available. I never knew they came in other flavors! Lemon curd, two different kinds and sizes and prices; key lime curd; raspberry curd. Don’t they sound delicious? Don’t they make you yearn for summer and an excuse to bring a bright flavor to your salad?
This dressing plus a bag of 50/50 lettuces equals a nice, big salad for four people. Sprinkle that salad with some citrus pieces, add a small handful of sliced almonds, toss a handful of the jewel-bright seeds of the pomegranate – mmm. Tasty! Just keep divvying it up onto plates until the bowl is empty – then fill the rest of the plate with broccoli, perhaps, and a small piece of poached fish. Voila – put a nice Pinot Grigio behind that, and you’ve got a healthy meal.
And if you want to bring out your inner domestic diva and make fruit curds of all kinds for yourself and friends, there are plenty of recipes out there – just give it a google and you’ll see.
In the meantime, my family is eating more salad than ever. And they’re enjoying it more, too. Let’s hear it for (hopefully not too fattening) salad dressing!
What’s your favorite recipe, or do you tend to buy the bottled? I’d love to know!