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TIKKA SALAD DRESSING

Makes 2 Cups

This East Indian recipe is both a dressing and a marinade. The smooth velvet consistency cleverly conceals a bold, peppery flavor. You may add a teaspoon of garam masala for a sharper flavor. Try this recipe to marinate chicken, pork, lamb, or firm chunks of fresh fish (tuna or salmon) and thread on skewers. You may simply pour Tikka Salad Dressing over mixed greens, cooked warm vegetables, or sliced cucumbers. Tikka will keep for up to two weeks in the refrigerator.

• 1/8 cup lemon zest
• 1/2 cup lemon juice
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 2 teaspoons coriander
• 3 cloves garlic, finely minced (1 1/2 teaspoons)
• 2 teaspoons sugar
• 3 tablespoons grated or finely minced fresh ginger (3-inch piece)
• 1/2 teaspoon crushed red chili flakes
• 2 teaspoons salt
• 1/8 cup chopped yellow onion
• 2 cups extra-virgin olive oil


Place the lemon zest, lemon juice, turmeric, cumin, coriander, garlic, sugar, ginger, red chili flakes, salt, and onion in the bowl of a food processor fitted with a metal blade.

Process until well blended.

With the processor running, slowly add the olive oil in short drizzles until the dressing is well blended and has thickened slightly.

Refrigerate.
 

PER 1/8-CUP SERVING: Calories 170; Calories From Fat 170; Calories From Saturated Fat 25; Protein 0 G; Carbohydrate 2 G; Total Fat 19 G; Saturated Fat 2.5 G; Cholesterol 0 Mg; Sodium 170 Mg; 100% Calories From Fat