Baies Roses Salad Dressing

Makes about 1¼ cups.

A lively, lightly sweet salad dressing that is as pretty as it is tasty. Think “poppyseed dressing with attitude.” Try it on tender lettuces, sliced oranges, or a crunchy apple, celery and nut salad.

¾ cup neutral-tasting oil, such as canola or avocado
6 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1 lemon, zest and juice
1⁄8 white onion (medium), grated
¼ teaspoon ajwain seeds, lightly crushed*
1 heaping tablespoon baies roses, coarsely ground
Pinch of sea salt

Put all the ingredients, except the baies roses and ajwain, into a blender — whiz until emulsified. (Alternately, emulsify using a immersion blender.) Stir in the ajwain and baies roses. Taste for salt and acidity and adjust if needed.

*Celery seeds may be substituted for ajwain.

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