A Flight of Dressings

For speed and ease, making different dressings is part of my weekly food prep - 3 different dressings for a completely different salad/steam/roasted vegetable experience. You can prep on Sunday night and keep in the fridge for up to 5 or 6 days.

LEMON THYME

  • 1/4 of a preserved lemon

  • 1/4 cup fresh thyme

  • juice of one lemon

  • 1/2 cup olive oil

  1. Finely mince the preserved lemon and fresh thyme into a paste.

  2. Add in the juice of one lemon along with the olive oil and whisk until blended.

GINGER MISO

  • 1 1/2 inches of fresh ginger

  • 1/4 cup kimchi juice

  • 1/2 teaspoon miso paste

  • 1/2 cup sesame oil

  1. Juice the ginger and mix with the kimchi juice.

  2. Add the miso paste and whisk together until the miso is dissolved, then add in the sesame oil.

FRESH HERB

  • 1/2 cup fresh oregano, basil & parsley

  • 3 cloves of garlic

  • juice of one lemon

  • 1/2 cup olive oil

  1. Finely mince the fresh herbs and garlic into a paste.

  2. Add in the juice of one lemon along with the olive oil and whisk until blended.

Andrea Thorpe