Makes About 3 Cups
½ Cup Roasted Lemon Juice
3 Roasted Garlic Cloves
1 Bunch Scallions, About 6, White Part Only
1 Tablespoon Dijon Mustard
1 Cup Cilantro Leaves
¾ Cup Vegetable Oil
¾ Cup XVOO
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Zest of One Lemon
In the bowl of a food processor fitted with the steel blade add the lemon juice, garlic, scallions, Dijon mustard and cilantro leaves and finely chop. With the motor running add the oils in a slow, steady stream through the feed tube and blend until emulsified. Add the salt, pepper and blend to combine. Add the zest and pulse 2 or 3 times (briefly).
Store in an airtight container and refrigerate up to 1 week.
This dressing is great with the wild rice salad, seafood salad or drizzled on grilled vegetables.
Roasted Lemons