Yesterday’s lunch special: spring mix, red onion, parmesan, roasted red pepper, kalamata olives, mussels, shrimp, lump crab and a house made lemon-garlic vinaigrette.
Here is the dressing recipe, or as close as I can remember. I tend to just throw things together. Adjust it to your own tastes.
4 garlic cloves
3 TBS lemon zest
1/4 cup lemon juice (or more depending on how much pucker power you’re looking for)
2 TBS hot sauce
3 TBS dijon mustard
3 TBS sugar
1 cup red wine vinegar
salt and pepper to taste
1-1.5 cups oil (soy, canola, olive.. doesn’t really matter)
Puree garlic in food processor (or mince by hand). Same with the lemon zest. Add lemon juice, hot sauce, dijon mustard, sugar and red wine vinegar. Puree until blended. While processor is running, slowly add the oil until you reach the desired consistency. Salt and pepper to your heart’s desire.