Lavender Dijon Dressing/Marinade for Salads, Chicken and Fish
"This lavender suffused dressing is fabulous drizzled over a plateful of fresh salad greens; it is also a wonderful marinade for various meats, poultry, and fish! Marinating time is 15 minutes to overnight."
photo by Bonnie G #2
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
1/2 cup dressing or marinade
- Serves:
- 6
ingredients
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1⁄2 lemon, juice of
- 2 tablespoons Dijon mustard
- 2 teaspoons dried culinary 'provence' lavender buds, finely ground in a spice grinder
- 3⁄4 teaspoon sea salt
- 1⁄2 teaspoon minced garlic
- 1⁄4 teaspoon fresh ground black pepper
- fresh lavender flowers, to garnish
directions
- In a jar with a well-fitting lid, combine all ingredients.
- Shake well.
- Lovely served drizzled over fresh salad greens, or use as a tasty marinade for meats, poultry or fish (marinate for 15 minutes to overnight).
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Reviews
-
A simple and elegant dressing that we used on our salad when we had friends for dinner I didn't have "fresh" lavender to garnish with, but did have lavender dried buds and added that to the dressing and then left it to marinate for about 2 hours prior to pouring over the salad. Lovely! Just a hint of the lavender in the background with the tart of the vinegar - really complemented each other. Will be using this often. Made for Best of 2012 Game -
Using lavender from our garden I whipped this together quickly today and made a marinade for skinless & boneless chicken thighs. The chicken marinated a solid six hours and I pan grilled the pieces five minutes each side. Easy! Served with 'Colorado Rose' mashed potatoes, a medley of steamed vegetables from our CSA box including carrots, broccoli, green beans, cauliflower and zucchini and sliced heirloom tomatoes. Yum!
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
