Rosemary-Lime Dressing

Rosemary-Lime Dressing
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rosemary-lime dressing
Rosemary and lime, a great combination!

We’re still getting lettuce in our weekly shares from the CSA, and one of the items in the last pickup was a small bag of rosemary, so we thought that maybe we could combine them into a salad. The rosemary sprigs would be a little to tough just to put on the salad as a topping, so we thought that we’d add them to a salad dressing.But, what would go well with rosemary? We had some limes in the refrigerator and Rosemary-Lime sure sounds good, so let’s go with that. We made up a batch of dressing, using the lime in place of vinegar. It was too tart, so we drizzled a bit of honey over our first salad, and that helped. A lot. But, we knew that wouldn’t be quite right, so we had to make it a second time, just to work out the kinks. Kinks gone, we now present our Rosemary-Lime Dressing.

Makes about 1/3 cup.

Rosemary-Lime Dressing

Rosemary-Lime Dressing

Ingredients

  • leaves from 3 sprigs rosemary, finely chopped
  • 1/4 clove garlic, finely minced
  • 1/4 tsp kosher salt
  • Juice of 1 lime
  • 1 Tbs honey
  • 1/4 tsp mustard
  • 2 Tbs extra-virgin olive oil
  • freshly ground black pepper

Abbreviated Instructions

Place rosemary, garlic, and salt in a small bowl. Using the back of a spoon, mash garlic, rosemary, and salt together to release flavors.

Add remaining ingredients and whisk together until emulsified.

Drizzle over salad.

http://scratchinit.halversen.com/2014/02/rosemary-lime-dressing/

Ingredient discussion:

Salads are all about freshness, so use fresh rosemary and freshly squeezed juice. Also, you’ll want to use a high-quality extra-virgin olive oil (realize that most olive oils labeled extra-virgin on the grocery store shelves are not extra-virgin — taste yours; if it’s almost flavorless, it’s probably not extra-virgin). Now, you might wonder about the mustard: it’s there because it helps the oil and lime juice mix together when whisking. The amount is so small, you won’t really taste it.

Procedure in detail:

Salad dressings are so easy to put together they hardly need instructions; we always wonder why people even bother to buy them at the store, as it only takes a few minutes to whisk up a batch. Therefore, the instructions will be in the photo captions.

mashing garlic and rosemary
We mash the garlic and rosemary together with a bit of salt. The salt crystals acts like little sharp knives to shred the pieces and release the flavor.
rosemary-lime dressing
Whisk in the remaining ingredients and you’re ready to pour it over a salad.
rosemary-lime dressing
For the salad, we had lettuce with Feta and walnuts, surrounded by apple slices.

See, isn’t that easy? We like the sweet-tart flavor of the lime and the honey, and the rosemary gives it just a hint of that woodsy-piney taste, which went well with both Feta cheese and Gorgonzola cheese (two different salads, as we had this dressing twice). And it pairs very nicely with the walnuts. We kept the amount of garlic on the very light side, as we didn’t want the garlic flavor to compete with the lime and honey. We think that one could even leave out the garlic completely without noticing. We think that this is a four star dressing, and that we’ll continue to make variations of it.

Worth the trouble?

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