Nutritional Analysis per serving (2 servings)Powered by
Chopped preserved lemon, fresh lemon juice, cumin, garlic, paprika, and cayenne are mixed together in this assertive dressing that holds its own tossed in a chunky summer squash salad or brushed on a grilled piece of fish or chicken.
What to buy: Look for preserved lemons in gourmet grocery stores or online; or you can make your own. If you can’t find preserved lemons, substitute 1 tablespoon of finely grated lemon zest.
Place all of the ingredients except the oil in a large bowl and whisk to combine. While whisking constantly, add the oil in a slow, steady stream until it’s fully incorporated. If not using immediately, refrigerate the dressing in a container with a tightfitting lid for up to 3 days.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Question the Salad Dressing Status Quo
When it comes to vinaigrettes.
How to Make a Low-Fat Salad Dressing
Margo True, food editor at Sunset magazine, shares a tip on how to make a delicious, low-fat salad dressing by swapping out one standard ingredient for a surprising one. (Here's her recipe.)