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Katie Letcher Lyle's Salad Dressing

The Washington Post, May 14, 2008
  • Course: Condiment
  • Features: Fast

Summary:

This clean-tasting dressing is great on fresh watercress. For variety, add a teaspoon of powdered or prepared mustard, honey or more sugar; some herbs or capers; a dash of Worcestershire sauce, soy sauce, paprika or tomato paste; a teaspoon of poppy seeds; an inch-long squirt of anchovy paste; or any combination of the above.

Properly stored, the dressing can be refrigerated for up to 1 month (if storing long-term, remove the garlic or other fresh ingredients).

Makes about 1 cup

Ingredients:

  • 1/4 cup wine vinegar or cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 medium cloves crushed garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon sugar
  • 3/4 cup olive oil

Directions:

Combine the vinegar, lemon juice, garlic, salt, pepper, sugar and oil in a container with a tight-fitting lid (such as a pint jar). Seal and shake until well combined. Serve immediately, or refrigerate until ready to use.

Recipe Source:

Adapted from "The Foraging Gourmet," by foraging expert and author Katie Letcher Lyle of Lexington, Va. (Lyons & Burford, 1997).

Tested by Bonnie S. Benwick for The Washington Post.
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Nutrition Facts
Serving size: Per tablespoon serving
Calories: 86
% Daily Values*
Total Fat: 10g 15
Saturated Fat: 1g 5
Cholesterol: n/a 0
Sodium: 69mg3
Total Carbohydrates: n/a 0
Dietary Fiber: n/a 0
Sugar: n/a
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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