I ate salad three times today, and I'm not on a diet. It's just that I can't get enough of this dressing (and I like greens, a lot). It's like a nutty ponzu sauce, and I could drink good ponzu by the bowlful (watch me sit in agony in a Japanese restaurant, deliberating whether to be rude and drink from an almost-empty dish or let precious ponzu go to waste). It tastes fresh in a way that I crave by late winter, without being artificially summery.
Here's what's in the dressing: Meyer lemon, toasted sesame oil, and soy sauce. I like it on a salad of slightly bitter greens, thin-sliced cucumber, and rehydrated seaweed. Meyer lemons are in season right now, and so are peppery dark greens, so this salad is having it's moment. I'm going to eat it as much as I can and see whether I can get sick of it before Meyer lemons become scarce––I doubt it!
You don't really need to measure out the ingredients––just sprinkle them on salad (any salad) to your own taste––but I'm going to give you a recipe for the dressing in case you're unsure of the proportions.
Meyer Lemon and Sesame Dressing
- 4 Tablespoons Meyer lemon juice (about one large Meyer lemon)
- 5 Tablespoons toasted sesame oil
- 1 Tablespoon soy sauce
Combine all the ingredients in a jar, and shake to combine. Refrigerate, and use within a few days for its best flavor.
Note: Use the best quality sesame oil and soy sauce you can. I've been using La Tourangelle toasted sesame oil, which is lighter and fresher tasting than many available in the US. If your sesame oil tastes really strong and dark, consider substituting grapeseed or safflower for part of the oil. San•J organic tamari is pretty good as far as soy sauce goes, and available in many grocery stores.