Lemon and macadamia nut oil dressing


By Dr. Ronald Hoffman

There are as many variations on this as your imagination can dream up. One of my favorites is to add garlic and fresh basil, although any fresh herb will do nicely. You might also try a couple of drops of Tabasco sauce to give it more of a Southwestern flair.

Makes 1 1/2 cups

1 cup macadamia nut oil
2 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest
1 teaspoon salt

Add all the ingredients together in a cruet and let the dressing stand for at least 30 minutes. This will keep up to 1 week in the refrigerator, depending on the herbs you choose. If you use dried herbs, the dressing will last longer.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.


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