Serves 1
Directions
- 1Juice two lemons into a bowl.
- 2Add about the same amount of oil as lemon juice to the bowl.
- 3Add a splash of white vinegar (or red wine vinegar, or balsamic vinegar).
- 4Add one clove of garlic to the mixture.
- 5Add a handful of fresh dill (or a teaspoon of dried dill) and chopped chives.
- 6Add one teaspoon of salt and a dash of pepper.
- 7Add about a quarter cup of raw unsalted cashews to the mixture.
- 8Transfer all ingredients to a blender.
- 9Blend until creamy.
- 10If the dressing is too thick, add more lemon juice and blend again.
Ingredients
- 2 lemons, juiced
- 2 oil
- 1 splash white vinegar
- 1 garlic clove
- 1 handful fresh dill, chopped
- 1 handful chives, chopped
- 1 tsp salt
- 1 dash pepper
- 0.25 cup raw unsalted cashews
Equipment
blender
Tips
- The acid in the dressing helps to mellow the sharpness of raw garlic.
- You can substitute white vinegar with red wine vinegar or balsamic vinegar.
- For a ranch-like flavor without cream, use dill, chives, and onion with a vinegar-oil base.
- To make a vinaigrette with an Asian twist, use rice vinegar, tamari or soy sauce, and toasted sesame oil.
- If the dressing is too thick, add more lemon juice to reach desired consistency.
- Tahini, sour cream, mayo, raw nuts, or seeds can also be used to create a creamy dressing.
- This dressing is great on various greens, including iceberg lettuce.
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