Forever ago, there was a cute little French café on a neighborhood square near my home; I can’t recall its name, but I remember the authentic ham-and-brie sandwiches on crusty baguette and perfectly dressed green salads. It’s weird, but I especially remember the dressing for those little green salads, because it was flavored with lime instead of the more traditional lemon. Seems unlikely, but that shift in citrus makes for a completely different taste.
With a bounty of spring lettuces abundant in my garden, we’re having salad every night for dinner. So I concocted this lime vinaigrette dressing recipe to give my garden greens an out-of-the-ordinary flavor.
Use this simple lime vinaigrette to dress a pile of butterhead lettuce; add diced avocado, shaved radish and a handful of finely chopped fresh herbs, like parsley, chives and savory.
easy lime vinaigrette recipe
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground pepper
1/2 cup good extra-virgin olive oil
In a lidded glass jar, combine the lime juice and zest, mustard, and salt and pepper. Cover the jar and shake it to blend the mixture and dissolve the salt. Add the olive oil to the jar; cover and shake until the dressing is thoroughly combined. Keep the dressing for up to 2 weeks in the refrigerator, being sure to bring it to room temperature before serving.
Yum! I think this was Le Cezanne? Is that right? I loved the dressing — and her curry chicken salad. I was so bummed when it closed. Thanks for sharing this!