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The Washington Post

Katie Letcher Lyle's Salad Dressing

Katie Letcher Lyle's Salad Dressing 1.000
May 14, 2008

This clean-tasting dressing is great on fresh watercress. For variety, add a teaspoon of powdered or prepared mustard, honey or more sugar; some herbs or capers; a dash of Worcestershire sauce, soy sauce, paprika or tomato paste; a teaspoon of poppy seeds; an inch-long squirt of anchovy paste; or any combination of the above.

Properly stored, the dressing can be refrigerated for up to 1 month (if storing long-term, remove the garlic or other fresh ingredients).


Servings: 1 cup
Ingredients
  • 1/4 cup wine vinegar or cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 medium cloves crushed garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon sugar
  • 3/4 cup olive oil

Directions

Combine the vinegar, lemon juice, garlic, salt, pepper, sugar and oil in a container with a tight-fitting lid (such as a pint jar). Seal and shake until well combined. Serve immediately, or refrigerate until ready to use.

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Recipe Source

Adapted from "The Foraging Gourmet," by foraging expert and author Katie Letcher Lyle of Lexington, Va. (Lyons & Burford, 1997).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per tablespoon serving: 86


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 69mg 3%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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