Camelina is a great light oil for dressings. It does well with balsamic or other vinegars and will not congeal at cooler temperatures. That means that you can make plenty of extra dressing that will keep well in the fridge. And by adding yogurt and mustard, you can kick a typical vinaigrette up a notch and create that creamy texture we all love.
1/3 cup (80 mL) Greek yogurt (optional)
2 small garlic cloves
2 Tbsp (30 mL) Dijon mustard
2 Tbsp (30 mL) cider vinegar
1 Tbsp (15 mL) fresh lime juice
1/3 cup (80 mL) camelina oil
1 cup (250 mL) fresh chopped dill
Salt and pepper, to taste
In food processor combine yogurt (if using), garlic, mustard, vinegar, and lime juice. Process until smooth and slowly add camelina oil to ensure emulsification.
Once camelina oil has been added, process for an additional minute, transfer to bowl, and fold in dill. Season with salt and pepper. If you wish to cut out yogurt for more of a vinaigrette texture, just whisk all ingredients together in bowl.
This dressing will keep for several days in fridge—just shake or whisk before use.
Serve drizzled over fresh greens and summer veggies, or get creative—this dressing can also be used for fish, pasta salad, slaws, potatoes, and dips.
Makes 1 cup (250 mL) dressing—approximately 10 servings.
Each serving (made with yogurt) contains: 74 calories; 0 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 1 g total carbohydrates (0 g sugars, 0 g fibre); 39 mg sodium a
Dressings, marinades, soups, and sauces always taste best the next day, as giving them time to sit allows the flavours to combine.
source: "Cooking with Camelina Oil", from alive#369, July 2013
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