Picadilla (creamy almond salad dressing)
Makes 1 1/4 cups
1/2 cup blanched almonds
4 cloves garlic, minced
1/2 teaspoon salt
4 teaspoons sherry vinegar
4 teaspoons lemon juice, freshly squeezed
Black pepper, freshly ground
1 cup extra-virgin olive oil (or macadamia nut oil, to make this even healthier)
- Grind the almonds with the garlic in a food processor or blender.
- Add the salt, vinegar, lemon juice, and pepper.
- Gradually pour in the oil until the dressing is creamy and smooth.
Courtesy of Dr. Fred Pescatore and Jeff Harter.The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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