My Favorite Salad Dressing Recipe: Calexico Vinaigrette
Pantry Recipe
My Favorite Salad Dressing Recipe: Calexico Vinaigrette
This is hands down my favorite dressing! There’s a taco stand in Brooklyn called Calexico, and when I used to go there, I didn’t get the tacos. I ordered a salad. This is my version of their dressing. It’s creamy and a touch sweet from the honey. I especially love the tangy pop from the sherry vinegar.
You can use it on all kinds of salads, but I think it’s especially delicious on grilled steak, chicken, or shrimp-topped salads. It’s also a great match for hardy greens like baby kale.
Try pairing it with Mexican flavors. I love it drizzled over fish tacos in place of sour cream. If you make any of my recipes tag me on Instagram at @chefcarlacontreras and use the hashtag #cookingisthenewhealthy
Eat Well,
xo Chef Carla
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Ingredients:
(
Makes about ½ cup)
1 lime, juiced
½ lemon, juiced
1 teaspoon sherry vinegar
1 teaspoon honey or maple syrup
2 teaspoons Dijon mustard
¼ cup extra-virgin olive oil
1 tablespoon Greek yogurt (dairy free option: ¼ ripe avocado, mashed)
1/8 teaspoon Kosher salt
3-5 cranks freshly ground pepper
Instructions:
1. Add the lime juice, lemon juice, sherry vinegar, honey, and Dijon mustard to a medium bowl.
2. Slowly drizzle olive oil into the lime juice mixture while whisking to create an emulsion*.
3. Whisk in the Greek yogurt (or avocado, if using) and season with salt and pepper.
4. Store in a mason jar with a lid or glasslock container. Dressing lasts up to five days in the fridge.
Chef Carla Notes:
You can also make the dressing using a blender. Add the ingredients from step one to a blender. With the power on low, slowly and carefully add the olive oil through the hole in the blender lid. Once all the oil is added, stop the blender, add the Greek yogurt or avocado, and blend on low until incorporated. Season with salt and pepper.
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