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This dressing recipe features Chef Laura’s Hot Chicks blend and Chef Laura’s Preserved Lemons. When using preserved lemons, rinse them under lukewarm water, scoop out the pith (the spongy white part) with a spoon and discard. Use only the softened rind for optimal flavour.

INGREDIENTS

  • ½ cup extra-virgin olive oil
  • 3 tbsp Tahini
  • 3 tbsp vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
  • 2 tbsp finely chopped Chef Laura’s Preserved Lemons, use only the rind for optimal flavour (or regular lemon zest)
  • 2 tbsp Chef Laura’s Hot Chicks spice blend
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup or honey
  • 2 cloves of Chef Laura’s Roasted Garlic, pressed with a fork
  • ¼ tsp fine sea salt, to taste
  • Freshly ground black pepper, to taste

DIRECTIONS

  1. In a jar, measuring cup or bowl, combine all of the ingredients. Shake with a lid on, or stir well with a small whisk or a fork, until the ingredients are completely mixed together.
  2. Taste and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavours with a little maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
  3. Serve immediately, or cover and refrigerate for future use.