Recipe by David Hall
"This dressing is great on my blackened Cajun and pear salad with goat cheese. The tart pop of the dressing complements chicken, grilled fish, and pear!"
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extra-virgin olive oil
1 1/2 tablespoons
1 1/2 tablespoons
coarsely ground herbes de Provence
rice wine vinegar
You’ll never get a good emulsion with the ratio of ingredients in this recipe. A basic emulsion is 3 parts olive oil to 1 part emulsifying ingredients. This recipe does not totally incorporate all of the vinaigrette ingredients, it separates into layers. This has equal parts lime and orange juice and then “zested orange.” Is this supposed to be an orange vinaigrette or a lime vinaigrette? I mixed this up as written except for using lime zest instead of orange, and it still had very little lime flavor, so I added more lime juice. The dominating flavor is the herbes de provence, and IMO, there’s a little too much of it in this dressing. Do give this some time in the fridge, it will improve the flavor. I make all of my own salad dressings, and this one was a bit of a disappointment. David Hall, sorry for the less than favorable first review of your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Lime Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 126
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