The Ultimate Citrus-Herb Salad Dressing

A note about homemade dressings
I remember when I was younger watching an episode of Rachel Ray's Thirty Minute Meals, before I had even started to explore in the kitchen. As usual, she made her own salad dressing and encouraged viewers to make homemade dressings as well. I remember thinking "yeah right," at the impracticality of making dressings versus buying one. Oh, how things change. I haven't purchased a bottle of salad dressing in years (and yes, I do eat a lot of salad).

To me, the best part about making your own salad dressings it that you get to control the acidity levels. If I've made a rich, slow-roasted dish I'm going to want a punchier acidic dressing to balance it. If I've made a more acidic dish, I can take the exact same dressing and alter it to be more light and mellow.

So please - start making your own dressings! It's addicting, loads healthier and much more flavorful.

Citrus-Herb (Bonefish) Dressing
If you've ever been to the Bonefish Grill and had their house salad, I'm sure you noticed the killer citrus-y dressing they use. This is my take on their dressing. It has a bigger citrus kick and a bit more warmth from the extra garlic. Try it, alter it, and make it how you like it.

I just added this photo because I think it's beautiful. It doesn't get better than garlic, citrus and herbs!

I use the zest of both lemon and lime. If you're new to zesting, make sure not to zest the white pith under the skin. It'll add a bitter taste to your dressing. You just want to take the top, colorful layer of skin.

When using garlic in a salad dressing, you'll want to "paste" it, as to prevent your diners from chewing on crunchy pieces of garlic. Peel the cloves by giving them a good whack with your knife (carefully!), then finely mince. Add a pinch of salt to the minced garlic and (#3) use the flat edge of your knife to crush the garlic while pulling your knife towards you. Repeat until garlic is transparent (#4).

Here you can see all the "dry" components. Pasted garlic, lemon & lime zest, fresh cilantro and parsley, sugar and coarse-grain dijion mustard. The mustard is your emulsifier, and will hold the dressing together after you incorporate the oil. I use coarse grain because I love the look of the tiny globes in the dressing. Regular dijon works just as well; there is no taste difference between the two.

Here's the final dressing. You can see the flecks of acid suspended in the oil, and the beautiful little specks of the coarse grain dijon floating around. Give the dressing a taste, and adjust to your liking.

This is my husband's favorite salad to have the dressing with, especially after a workout. Protein and fiber packed, and more flavor than you can wag your finger at. Spicy pan-seared shrimp, black beans, avocado, red onion and toasted walnuts on arugula.  And yes, those crunchy salad strips. If you're going to add them, try and buy a natural or organic brand. Always make a conscious effort to avoid preservatives.

 

Citrus-Herb Salad Dressing

1 t fresh garlic (1-2 cloves), pasted

Zest of half a lemon

Zest of half a lime

1 T fresh minced parsley

1 T fresh minced cilantro

1 T Dijon mustard

¼ cup sugar

Juice of half a lemon

Juice of half a lime

Salt & Pepper, good pinch of each

1/3 - 2/3 cup of a light oil (I prefer Grapeseed oil)

Mix all of the ingredients together up through the salt and pepper. I take a quick taste here to check the balance between the sugar and the citrus juice, and the level of seasoning. Slowly whisk in your oil (about 1/3 cup) until the mixture emulsifies. Taste. Keep slowly incorporating additional oil and tasting until you achieve the balance you’re looking for. It should be bright, fresh and light on your palette.

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I encourage anyone who doesn’t cook by taste, to start learning how. It’s simply all about learning how to make the slightest adjustments to take a dish to the next level.

Too citrusy? Add sugar. You want the perfect combo of sweet & sour.

Too strong? Add oil. The dressing should be light and fresh tasting, not heavy.

Kind of bland? Add a pinch of salt and additional squeeze of lemon.

Not emulsifying? Whisk faster. (Ha)

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Let me know below how it goes!