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| Lemon-Mustard Aioli Dressing |
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.
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| 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.
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| Hey there, radishes. |
