High on the success of my creamy Italian dressing experiment, I wanted to concoct something "like ranch, only better" because between you and me, I'm not a dill fan.
But you know what I do like?
Come on! You do... CUMIN
So, check it: Cumin-Lime Dressing... in a flash.
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| OK. This isn't a photo of MY dressing, but this is a close approximation of what my dressing looked like. |
Makes enough for two side salads or one entree-sized salad; easily doubled or tripled, but tastes best when made fresh.
Ingredients:Directions:
2 tablespoons homemade mayo
1-2 teaspoons lime juice
1 clove garlic, crushed
1/2 teaspoon ground cumin
a few jalapeno rings, finely minced (optional)
salt & pepper, to taste
1. Place mayo in a small bowl. Add cumin, garlic, and jalapenos, if using; blend well with a fork.
2. Mix in 1 teaspoon of the lime juice, then taste and season with salt and pepper. If your dressing is too thick, add either a little more lime juice or water – a 1/4 teaspoon at a time – until it's the right consistency. Keep in mind that it will get slightly more liquidy as you toss it with ingredients.
3. Let the flavors meld for about 10 minutes before consuming.
Now, what to do with this magic elixir?
- Cook ground beef with a little cumin and chili powder, then drizzle with cumin-lime dressing.
- Use the dressing as a dip for red pepper strips, cucumber slices, tomato wedges, and matchsticks of jicama.
- Blend with an avocado to make extra-creamy guacamole.
- Use in tuna or egg salad instead of plain mayo.
- Place on a spoon; eat. (I'm only halfway kidding.)
- Drizzle over a freshly-grilled burger or steak.
- Toss with cold steamed shrimp, cubed avocado, and tomato.
- And yes, this is really great on a regular ol' lettuce salad, too.
Sounds delicious! Can't wait to try it. I've been avoiding trying the mayo recipe because I don't like mayo in the first place but now I have to because I LOVE, LOVE, LOVE my ranch and miss it much since starting Whole30. The lime flavor sounds particularly yummy!
ReplyDeleteHey, Kathleen! I wholeheartedly encourage you to try the mayo because it can be used as a base for so many good dressings/sauces.
ReplyDeleteHere's a Ranch dressing recipe for you. I haven't tried this one, but it looks like it should work just fine. YOu might have to play around with the amount of lemon juice... or add some water, depending on thickness:
1 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
Made this last night and...hot damn! That stuff is amazing!! I'll try the ranch later when I make another batch of mayo...Don't quite have a cup left after my recipes from yesterday.
ReplyDeleteAs always...love reading your stuff! You're so creative :)
JL Autry --> Hooray! So glad you liked it! And thanks for the compliment... those keep me going!
ReplyDeleteMelissa, I have licked my Tupperware clean at work for the last two days. I wish I were kidding, but I'm not. This is sooooo good! I ate it with raw cucumbers and carrots...and then by itself. Now I have to make more homemade mayo! Rock on!
ReplyDeleteBrittany --> I feel ya! Sometimes I have to remind myself that I'm supposed to put the dressing and mayo ON things (other than a spoon or my fingertip).
ReplyDeleteI made another batch of this, and I love it, but for some reason, the mayo emulsion has been breaking somewhere between adding cumin and cayenne and eating the dip. I like to bring it to work to use as a dip for carrots, but today, it was like slightly thicker olive oil with some emulsion. And this from a creamy, solid jar of homemade mayo. I didn't add lime juice this time, either, because I didn't have any. What's up with that?
ReplyDeleteBrittany! I really don't know the answer to your question. Hmmm... the only thing I can think of is if you're keeping it cold enough on the transport from home to work? My mayo is very firm in the fridge, but gets really liquid-ish if I leave it out on the counter too long (like when I'm stuffing my face full of tuna salad and forget to put the mayo back in the fridge).
ReplyDeleteAlso, I've never made the dressing and waited to eat it. I always mix and eat immediately, so maybe it's the time lag?
Wish I could be more helpful. Maybe you can experiment -- and then let me know what happens. Take the mayo in a little container and the spices/lime juice separately... see if it transports OK, then mix at work and eat?
Ah, the temp change is probably it. It probably sits out for about an hour while I'm making my lunch in the morning, driving to work, etc. I'll have to experiment with keeping it in the fridge until the last minute. I'll report back - thanks for the ideas!
ReplyDelete