1/4 cup olive oil
1/4 cup rice vinegar
Dashes of toasted sesame oil and balsamic vinegar, to taste
1/2 teaspoon granular soy lecithin
1/4 to 1/2 teaspoon (maybe more) of each of the following:
Dry granulated garlic
Fennel or caraway seeds
Dried tarragon leaves
Shake well, and leave a while for the lecithin to dissolve.
The lecithin is an emulsifier, so when you shake the dressing, it will not separate right away. Also, the lecithin gives it a creamy aspect and is a good source of vitamin E.
When refrigerated, the dressing will tend to solidify, so be sure to take it out before you start making a salad.
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