Are you still on your New Year health kick? We have been able to keep our food baby bellies pretty quiet so far even though we have cut back on carbs and booze. The reason we have been able to keep the grumbling to a minimum is because we haven’t sacrificed flavor for healthy food, this time around anyways! This recipe is a perfect example of flavor trickery on your health-o-meter.
This is one of those recipes that we just added to our, “Impress your Friends at a Dinner Party, Recipe Card Box” because it is that good!
Over the holidays we made this North African Lemon Dressing from the Tassajara Cookbook and paired it with a Mixed Herb Salad and served it with a Foret Saison Farmhouse ale. I had read that you should pair Saison Farmhouse ale with spicy sausages and meats. For a vegetarian pairing I picked this salad recipe because of the spice kick to the dressing, from the cayenne, and it did hold its own with a great Belgian beverage.
North African Lemon Dressing Recipe
from the Tassajara Cookbook
- zest of 2 lemons
- 1/4 cup lemon juice
- 1 1/2 teaspoons salt
- 1/8 teaspoon cayenne
- 2 garlic cloves, minced
- 2/3 to 3/4 cup olive oil
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1 teaspoon sugar
- 2 cups mixed mescalin salad greens
- 2 cups baby spinach
- 2 cups arugula
- 1/8 cup fresh mint leaves
- 1/4 cup fresh basil leaves, large leaves coarsely torn
- 1/4 cup fresh dill
- 1/4 cup fresh flat leaf parsley
- 3-4 scallions, chopped