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.
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.
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.