Zesty Palm Oil Dressing

it's tangy and sweet, like all good dressings should be

it’s tangy and sweet, like all good dressings should be

The original intention was to make this for a salad (a girl can get tired of Caesar).

But then I ‘accidentally’ dipped a piece of focaccia bread into it and game over.

So the moral of this story is always make lots. Like probably three times this recipe.

I ate the salad anyway - it was too good to waste

I ate the salad anyway – it was too good to waste

If you store it in the fridge, it’ll last for at least a week.  The palm oil will firm up but a few minutes on the counter should get it back to runny form.

That’s if you live somewhere sensibly warm rather than the entire Eastern seaboard which seems to be suffering badly from blizzards and media hyperbole.

Zesty Palm Oil Dressing (makes about 3/4 cup)

  • 2 tbsps red palm oil
  • 2 tbsps extra virgin olive oil
  • 2 tbsps freshly squeezed lime juice
  • 1 tsp raw honey
  • 1 tsp ground ginger
  1. Whisk together the ingredients until well combined. Store on the counter for short-term use, the fridge if you intend to keep it for later.

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