Lemonata Vinaigrette

There is a great little restaurant in Tulsa called Tucci’s.  I don’t know why, but I view it as a place I could transplant into any Italian village.   It is small and dark on the inside with a cozy bar.   There is a small place for dining al fresco facing Cherry Street (so there is good people watching).

It is also one of those places that we order the same thing–Pizza Pie with a Lemonata Salad for two.    This dressing is spectacular!  Although I need more research at a table in Tucci’s, this is another Lemonata dressing that we are currently enjoying.

Lemonata Vinaigrette
based on Spinach Salad with Meyer Lemon Vinaigrette

1/4 c. lemon juice
2 cloves garlic, minced
1 T. Dijon mustard
1 T. mayonnaise
1/2 t. lite soy sauce
1 T. white wine vinegar
Sea salt and freshly ground black pepper
1/2 T. honey
1/2 c. olive oil

Place lemon juice, garlic, mustard, mayonnaise, soy sauce, wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and honey and blend until emulsified. Taste and season with more salt and pepper if necessary.

 

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Lots of black pepper!  You do not have to use this dressing on simple romaine.   During our Thanksgiving fest-o-rama, I used it in a spinach salad with dried cranberries and pomegranate arils.   For another meal, I massaged it into kale.   I plan to use it in pasta salad, quinoa salad, and cous-cous.

It is obviously versatile!

 

 

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