Dana’s Maple-Dill Dressing
Excerpted from At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin By: Annie Mahle
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/2 cup maple syrup
1 bunch fresh dill or 1½ tablespoons dry dill
4-1/2 teaspoons soy sauce
1 cup toasted almonds, hazelnuts, or pine nuts
4 garlic cloves, roughly chopped
1/4 teaspoon grated lemon rind
1 1/3 cups olive oil
Puree everything except the oil in a food processor or blender.
With the blender running gradually pour in the olive oil (doesn't have to be too slow – just don't pour it in all at once).
This can be made well in advance and refrigerated.
Makes 2 cups
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