Friday, August 27, 2010

Today's adventure in dressing

Multi-Ethnic Salad Dressing

(didn't know what else to call it, it's a part Greek, part polyglot Middle Eastern sort of thing)

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
1/4 cup water

(wait, it's gets more interesting now)

1 tsp salt
2 tsp freshly cracked black pepper
3-4 cloves garlic, finely chopped
2 tsp sumac
2 T pomegranate molasses
a bunch of fresh basil, finely shredded
2 T sugar

Suman and pomegranate molasses are available at a Greek or Middle Eastern grocery store. Make sure the pomegranate molasses is syrupy and not completely congealed (I am told this means it's been sitting around for a while).

The olive oil should be only the best - I prefer one with the "MedMark" seal. Mine is Greek, and I recommend experimenting with different varietals/regions/countries. You can double the lemon juice and leave out the vinegar -- I just had crappy lemons with not much juice today.

Shake well, check seasoning and adjust to taste. The flavors will blend upon standing, I leave mine standing out on the counter for 2-3 hours at room temperature.

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