Post by JJ Judkins on Feb 11, 2011 16:31:19 GMT -6
Creamy Meyer Lemon Dressing - 1g Carbs, 0g Fiber
From: By MARTHA ROSE SHULMAN
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
Found at: www.nytimes.com
This delicate, lemony dressing is wonderful with most lettuces, both
delicate and robust. I especially like it with endive. If you can find
it, lemon-scented olive oil, sold in some gourmet shops, will add a
delicious flavor.
2 Tbsp finely diced shallot
1/8 to 1/4 tsp kosher salt, to taste
1/4 cup freshly squeezed Meyer lemon juice
Freshly ground pepper
1/2 cup extra virgin olive oil (plus 1 to 2 Tbsp for thinning out, if desired)
1/4 cup buttermilk or plain yogurt
1 Tbsp lemon-scented olive oil (optional)
1. Soak the shallot in cold water for five minutes. Drain and dry on a
doubled-over paper towel. Then combine with the salt and lemon juice in
a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the
olive oil and buttermilk or yogurt.
Advance preparation:
This dressing is best used shortly after making it, as the lemon juice
and the shallot will not taste as bright after a few hours.
Yield: 1 1/3 cups
Serving Size: 2 Tbsp
Nutrition per Serving:
101 Calories, 2g Saturated Fat, 1g Polyunsaturated Fat, 8g Monounsaturated Fats, 0mg Cholesterol, 1g Carbs, 0g Dietary Fiber, 31mg Sodium (does not include salt to taste), 0g Protein
From: By MARTHA ROSE SHULMAN
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
Found at: www.nytimes.com
This delicate, lemony dressing is wonderful with most lettuces, both
delicate and robust. I especially like it with endive. If you can find
it, lemon-scented olive oil, sold in some gourmet shops, will add a
delicious flavor.
2 Tbsp finely diced shallot
1/8 to 1/4 tsp kosher salt, to taste
1/4 cup freshly squeezed Meyer lemon juice
Freshly ground pepper
1/2 cup extra virgin olive oil (plus 1 to 2 Tbsp for thinning out, if desired)
1/4 cup buttermilk or plain yogurt
1 Tbsp lemon-scented olive oil (optional)
1. Soak the shallot in cold water for five minutes. Drain and dry on a
doubled-over paper towel. Then combine with the salt and lemon juice in
a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the
olive oil and buttermilk or yogurt.
Advance preparation:
This dressing is best used shortly after making it, as the lemon juice
and the shallot will not taste as bright after a few hours.
Yield: 1 1/3 cups
Serving Size: 2 Tbsp
Nutrition per Serving:
101 Calories, 2g Saturated Fat, 1g Polyunsaturated Fat, 8g Monounsaturated Fats, 0mg Cholesterol, 1g Carbs, 0g Dietary Fiber, 31mg Sodium (does not include salt to taste), 0g Protein