Previously Posted on Friday, May 29, 2009
So here is the Sweet Vidalia Onion Living Dressing I promised you.
And, oh boy, I am glad I made that promise, because it turned out so yummy!
So like any other dressings I make, this one is the same basic process. Food processor, plus ingredients,
so right, here we go:
And, oh boy, I am glad I made that promise, because it turned out so yummy!
So like any other dressings I make, this one is the same basic process. Food processor, plus ingredients,
so right, here we go:
Ingredients:
1 Vidalia Onion
juice of 2 lemons
zest of 1/2-1 lemon
fresh ginger (about 2-3 inch chunk), peeled
about 15-20 sprigs of fresh parsley, stems and all
3+/- Tbs of Agave
2-3 Tbs raw apple cider vinegar
2-3 or so Tbs of Orange Blossom Water
just a small amount of sea salt, about 1/4 tsp or less
Olive oil maybe about 1/3 -2/3 cup?
Start by prepping the onion, and cutting into quarters or so, prep the ginger, peeling and chunking, squeeze the juice of lemons into processor, slice away the zest and add to processor, throw in the parsley and process. Add the orange blossom water (you can usually get this from an Asian grocer, I got mine at a tiny little Pakistan grocer.), agave and the vinegar and keep processing. Add the tiny bit of salt to bring out the flavors; this is supposed to be a sweet tangy dressing, too much salt will ruin it. Then slowly add the olive oil and process for a minute or so to make sure it emulsifies. Fill your favorite reclaimed jars, top your salads. Yum!
This picture is of the dressing all done in the processor with the bottle of Orange Blossom Water next to it, so you can see if you've never used it.
The salad you see above was so delicious, it was just spinach, apples, grapes, cucumbers and raw sunflower seeds. Doesn't the salad look so beautiful with the dressing dripping off the cucumber there? You can see the tiny flecks of parsley. The dressing took on a wonderful color, it was very creamy in texture, too. I need to run to the store for more greens, that was the last of it!
Until next time...
Enjoy the lively life!
1 Vidalia Onion
juice of 2 lemons
zest of 1/2-1 lemon
fresh ginger (about 2-3 inch chunk), peeled
about 15-20 sprigs of fresh parsley, stems and all
3+/- Tbs of Agave
2-3 Tbs raw apple cider vinegar
2-3 or so Tbs of Orange Blossom Water
just a small amount of sea salt, about 1/4 tsp or less
Olive oil maybe about 1/3 -2/3 cup?
Start by prepping the onion, and cutting into quarters or so, prep the ginger, peeling and chunking, squeeze the juice of lemons into processor, slice away the zest and add to processor, throw in the parsley and process. Add the orange blossom water (you can usually get this from an Asian grocer, I got mine at a tiny little Pakistan grocer.), agave and the vinegar and keep processing. Add the tiny bit of salt to bring out the flavors; this is supposed to be a sweet tangy dressing, too much salt will ruin it. Then slowly add the olive oil and process for a minute or so to make sure it emulsifies. Fill your favorite reclaimed jars, top your salads. Yum!
This picture is of the dressing all done in the processor with the bottle of Orange Blossom Water next to it, so you can see if you've never used it.
The salad you see above was so delicious, it was just spinach, apples, grapes, cucumbers and raw sunflower seeds. Doesn't the salad look so beautiful with the dressing dripping off the cucumber there? You can see the tiny flecks of parsley. The dressing took on a wonderful color, it was very creamy in texture, too. I need to run to the store for more greens, that was the last of it!
Until next time...
Enjoy the lively life!
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