Lemon Curd Salad Dressing Food

CREAMY LEMON SALAD DRESSING

Steps:

• In a medium-sized bowl, combine lemon juice, olive oil, maple syrup and finely ground black pepper. Mix or whisk well, to fully blend ingredients.
• Add mayonnaise to blended salad dressing. Whisk salad dressing well, until smooth.
• Place salad dressing in an airtight, covered container and refrigerate until ready to serve. The longer salad dressing is refrigerated, the better the flavors can develop.
• Right before using, give the salad dressing a good stir or shake to re-mix ingredients.
• Enjoy this delicious salad dressing!

FRUIT SALAD WITH LIMONCELLO

Steps:

• For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
• For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
• Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

PAULA DEEN'S LEMON SALAD DRESSING

Steps:

• In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard.
• Season with salt and pepper.
• Shake well and drizzle dressing over the salad just before serving.

CREAMY LEMON DRESSING

Steps:

• Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
• Refrigerate 15 minutes to overnight.

LEMON CURD SALAD DRESSING

Steps:

• Combine lemon curd, vinegar and mustard using whisk. Whisk in EVOO in slow steady stream and season with NaCl and Pepper to taste.

EASY LEMON VINAIGRETTE

Steps:

• Blend lemon curd, cider vinegar, coconut oil, and garlic in a blender until well mixed.

TOMATO, GOAT'S CURD & BASIL SALAD WITH RASPBERRY VINEGAR DRESSING

Steps:

• Put the raspberries and vinegar in a food processor and blitz until smooth. Push the mixture through a fine mesh sieve, discarding any seeds. Cover and transfer to the fridge until ready to use (the raspberry vinegar is best eaten fresh, but will keep in the fridge for a few days).
• Cut the tomatoes into wedges and arrange over a large serving platter. Make the dressing by whisking the ingredients together in a small bowl and seasoning to taste.
• Season the tomatoes, then toss through the olive oil. Scatter over the basil leaves and goat's curd. Season with freshly ground black pepper, then spoon over the dressing. Scatter over the pistachios just before serving.

LEMON POPPYSEED DRESSING

Steps:

• Blend sugar, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.

LEMON CURD

Steps:

• Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
• Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.