Lemon Herb Dressing

Posted on June 09 2011 | (1) Comments
Category: Salad Dressing Recipes Tags: raw salad dressings

Yield: 3⁄4 cup, 8 servings
This dressing adds zing and fragrance to even the simplest green salad. Moreover, the taste can be varied by changing the fresh herbs.

Ingredients

• 1⁄4 cup fresh lemon juice
• 1 tablespoon minced fresh herbs (parsley, basil, dill, mint, tarragon, or oregano)
• 1⁄2 teaspoon crushed garlic (1 clove)
• 1⁄4 teaspoon plus 1⁄8 teaspoon salt
• 1⁄4 teaspoon Dijon mustard (optional)
• Dash black pepper (optional)
• 1⁄2 cup extra-virgin olive oil

Equipment

• measuring cups
• measuring spoons
• citrus juicer or reamer
• garlic press
• cutting board
• chef’s knife, 8-inch
• small mixing bowl
• whisk

Place the lemon juice, herbs, garlic, salt, mustard, and pepper in small bowl and whisk to combine. Add the olive oil and whisk again until well blended. Stored in a cruet or sealed glass jar in the refrigerator, Lemon Herb Dressing will keep for five days.

Variation
For Creamy Lemon Herb Dressing: Place all of the ingredients in a blender and process until smooth and creamy.

Yield: 3⁄4 cup, 8 servings

Ingredients

• 1⁄2 cup extra-virgin olive oil
• 1⁄4 cup apple cider vinegar or fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons agave nectar
• 1⁄4 teaspoon plus 1⁄8 teaspoon salt
• 1⁄2 teaspoon crushed garlic (1 clove)
• Dash black pepper

Equipment

• citrus juicer or reamer
• measuring cups
• measuring spoons
• garlic press
• blender
• rubber spatula

Place all the ingredients in a blender and process until smooth and creamy. Stored in a cruet or sealed glass jar in the refrigerator, Sweet Mustard Dressing will keep for one week.
 

Yield: 1 cup, 4 servings

Not too much fat on this goddess. Just fresh herbs and a tablespoon of nuts for a 1/4 cup serving.

Ingredients

• 1/2 cup water
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup soaked cashews (soaked in water for 2 hours and drained)
• 1 teaspoon agave nectar
• 1/4 cup chopped fresh basil, packed
• 1/4 cup chopped fresh parsley, packed
• 2 tablespoons chopped red or green onions
• 1/4 teaspoon salt

Equipment

• cutting board
• chef’s knife, 8-inch
• citrus juicer or reamer
• measuring cups
• measuring spoons
• blender
• rubber spatula

Put all the ingredients in a blender and process on medium speed until smooth. Stored in a sealed jar in the refrigerator, Goddess Dressing will keep for 3 days.

In my last message, I shared my recipe for Grapefruit and Avocado Salad with Lemon Herb Dressing and robust ingredients that target a man’s taste for big flavors.  In this post, I’ve got an alternative dressing in mind for men who want to woo their ladies with a homemade meal.

When you serve the salad course, explain that the dressing you’ve made is called a Goddess Dressing and that she was your inspiration.  (I bet you didn’t expect dating advice along with raw food tips!)  Your date will appreciate the compliment.  She’ll also appreciate that raw food Goddess Dressing recipe is low in fat and won’t cause her to burst the seams of her outfit.  (The original is made with mayonnaise and sour cream.)

The surprise ingredient in this raw food recipe is cashews that have been soaked in water.  This makes it easier to process and create a creamy dressing without fatty dairy products.  To soak cashews, put them in a mason jar filled with cool water.   Screw on the lid, and soak for two hours at room temperature.  The goal is to soften the nut, not turn it into mush.

To drain your cashews, let them air-dry in a colander or strainer for a few minutes before storing them. This will help retain their texture and preserve them longer in the refrigerator. 

Click here for my Goddess Dressing recipe.

Yield: 1/3 cup, 3 servings

Cider vinegar is easier to digest than red wine varieties, and it has a fine fruity flavor. For a more traditional taste, substitute balsamic vinegar.

Ingredients

• 1 tablespoon cider or balsamic vinegar
• 1 tablespoon water
• 1/2 teaspoon Dijon mustard (optional)
• 1/8 teaspoon salt
• Dash ground pepper (optional)
• 1 drop liquid stevia, or 1/4 teaspoon agave nectar (optional)
• 3 tablespoons extra-virgin olive oil

Equipment

• measuring spoons
• small bowl
• whisk

Put the vinegar, water, optional mustard, salt, and optional pepper and stevia in a small bowl and whisk to combine. Add the oil and whisk until smooth. Stored in a sealed jar in the refrigerator, Classic Vinaigrette will keep for 1 week.

Classic Vinaigrette with Parsley and Shallots: Add 1/2 teaspoon of minced fresh parsley and 1/2 teaspoon of minced shallots.