This recipe comes from Deborah Madison’s Vegetarian Cooking for Everyone. If you don’t already own this cookbook, check it out. It’s a fabulous resource that makes vegetarian food accessible to everyone.
Use this dressing on top of cucumbers, delicate lettuces, rice and melon salads.
Makes about ½ cup
Ingredients:
- 1 tsp grated or minced lime zest
- 2 tablespoons fresh lime juice
- salt
- 5-6 tablespoons light olive oil
- 2 scallions, including an inch of greens, thinly sliced into rounds
- 2 tablespoons chopped fresh mint or 2 teaspoons dried, crumbled
Method:
- Combine zest, juice and ¼ tsp salt, then whisk in the oil.
- Stir in the scallions and mint.
- Taste and correct the seasonings for balance if needed.