Sunday, January 8, 2012

Lemon-Mustard Aioli Dressing

Lemon-Mustard Aioli Dressing
Welcome to another Recipe Swap! We do this every month, our group of 25 bloggers. I release a vintage recipe, and we each remake it in our unique ways. (Please be sure to check out the other swappers' blogs in the links below.) This month, an Italian custardy dessert, Zabaglione, made the cut.

I didn't quite think about this when I released a dessert recipe to be remade for January 8, but after two weeks of eating holiday food, I couldn't bring myself to make, or eat, another dessert. And so went my rationale to turn this Zabaglione into a "healthier" dish. Zabaglione is essentially an egg sauce, so I kept that part of the technique and applied it to an aioli-style dressing to go on a salad. See? That wasn't too painful. The sauces are similar in that both use egg yolks to suspend other ingredients. That's about it for similarity, true, but the result is a creamy, smooth, tangy dressing that can't be bottled; a fresh aioli uses raw egg yolks, so this dressing should be eaten within a day or two after it is made.

Simple lettuce salad tossed with dressing, undoing sins of holiday eating.

So, I bring you a post-holiday idea to undo a little of the holiday diet damage, Lemon-Mustard Aioli Dressing!

Lemon-Mustard Aioli Dressing
Burwell General Store

Makes: About four ounces, or two family-style salad servings

Ingredients:

Two fresh egg yolks, whites discarded or saved for future use
1/4 cup olive oil
2 tsp shallot, minced
1 Tbsp flat-leaf parsley, minced
1 Tbsp dijon mustard
1 Tbsp whole grain mustard
juice of one lemon (about 1 1/2 Tbsp)
Salt and pepper to taste
lemon wedge and parsley for garnish on salad of your choice

Method:
In a medium-sized metal bowl place two yolks and begin whisking to break up. One spoonful at a time, drizzle in olive oil, whisking constantly to emulsify the yolks and oil. Continue until about a tablespoon of oil remains, (about five minutes) and while whisking, add lemon juice, shallots and parsley. Continue whisking in the remaining oil, adjust taste with salt and pepper. Add more lemon juice if you desire a tangier dressing. Place a layer of cling film directly onto the surface of the dressing and chill in the refrigerator until ready to serve on a salad of your choice. Use within two days of making.
Hey there, radishes.

20 comments:

  1. This sounds awesome and your timing is perfect! I have a mustard salad dressing on my to do list this week. I think I'll try this one. Thanks!

    ReplyDelete
  2. Love this! What a great idea for a salad dressing - I'll be starting this week with my personal trainer in an effort to undo my Christmas/New Year sins and prepare for my wedding... so maybe I'll be getting very friendly with this salad. Shari from www.goodfoodweek.blogspot.com

    ReplyDelete
  3. Mmmm. That reminds me of spring. If I close my eyes and take a bite, perhaps I'll forget it's still 3 long months away...

    ReplyDelete
  4. A very fresh and delicious idea from the zabaglione recipe. I couldn't do another dessert either and went savory;)thanks for another fun recipe swap:)

    ReplyDelete
  5. I will need this salad before I even think of having a bite of my dessert. I just talked to my sister so she can see my post; I'm hoping by osmosis that her skinny self absorbs the calories somehow! This dressing is the perfect blend of everything I love. I'm on it!

    ReplyDelete
  6. What a gorgeous salad! And cheers to refreshing in a new year. Thanks for another gorgeous swap :)

    ReplyDelete
  7. Sounds delicious - crispy fresh salad with your take on the Zabaglione might just be what I pack for lunch this week!

    ReplyDelete
  8. Ha! This time you went savory, and I actually stayed pretty true to the recipe. There may have been a shift in the universe with this new book considering last month I actually made a chocolate chip cookie. As always, thank you for putting all the work into taking care of this group. Happy New Year.
    X
    Sabrina

    ReplyDelete
  9. Oooohhhhh, I love love LOVE that you turned it into a salad dressing. So very clever!!!!!

    ReplyDelete
  10. I LOVE this. I love that you made a savory version of the original, and I love that you made it healthy and good with greens. Just the thing after the gluttonous holidays! Thank you again for organizing this swap-- I am so honored to be a part of such a talented and interesting group!

    ReplyDelete
  11. fantastic! I love making my own salad dressings, I would love to try this!

    ReplyDelete
  12. I was really craving something healthy this month too. I love what you did with this swap! My salads will thank you for introducing me to a new dressing too.

    ReplyDelete
  13. HI there! I made a boo boo. I saw 'Recipe Swap' on Lora's site, before I read her post, and entered my roast chicken into it. I'm so sorry! Please remove! Love the concept, though, it's brilliant, as is your Lemon Mustard Aioli! I adore creamy, eggy, 'custardy' everything :)

    ReplyDelete
  14. Brilliant, I would not have thought of doing this. Love it. I seem to still be stuck in holiday mode. I think it's because we were sick during part of it so we're not feeling done yet. Lol! I bet this rocks on radishes. Better than my usual habit of dashing salt on them.

    ReplyDelete
  15. Yum. A simply wonderful dressing that I won't be able to resist. Love seeing your concepts every month!

    ReplyDelete
  16. What a great twist! I'm not a big fan of dressings, but that one looks tasty and light!

    ReplyDelete
  17. We had a dinner guest that night and I needed a dessert anyway - otherwise, I could be convinced to go the savory route:) Why do I always forget how much I love aioli when it's time to make a dressing?
    That looks delightful and next time there is an undressed salad, I will remember!
    I just love our swap times:)

    ReplyDelete
  18. Love that you went savory/healthy with it. I too was over-sugared from the holidays and wanted to do something a bit lighter. As always, love your posts!

    ReplyDelete
  19. First and foremost, I love your picture of the radishes...they look SO inviting. After reading your post, I started to feel healthier. What a great idea to spin the recipe into a savory topping for healthy greens!

    ReplyDelete
  20. Sounds so good. I love lemon anything and have been on an aioli kick of late. The two combined will make me quite happy I'm sure.

    ReplyDelete

Thank you for sharing your thoughts. Stay positive!