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).

86 calories, 10g fat, 1g saturated fat, n/a cholesterol, 69mg sodium, n/a carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.