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.




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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