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MailTribune.com
  • Matcha Vinaigrette

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  • 3 tablespoons freshly squeezed lemon juice
    1 teaspoon high-quality matcha (powdered green tea)
    1 teaspoon sea salt
    1/2 teaspoon freshly ground black pepper
    3/4 cup extra-virgin olive oil
    1 teaspoon maple syrup
    1 tablespoon snipped fresh tarragon
    2 cloves garlic, minced
    Place the lemon juice in a bowl or in a blender along with the matcha, sea salt and pepper. Whisk together or whir in blender.
    Drizzle in the olive oil a little at a time, blending or whisking to form an emulsion. Add the maple syrup, tarragon and garlic and whisk or process until well-blended.
    Makes about 1 cup dressing for salad.
    From the June 20, 2007, Mail Tribune.
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