Spicy and zesty lemon dressing is a fusion salad dressing with an Indian touch. I created this dressing for my signature salad recipe, named as ‘Rang Barse (Showering of colors)‘ salad, as shown in picture #3. It is made using black chana sundal, beet poriyal, and tandoori cauliflower with spring mix as the base. I tried this spicy & zesty lemon dressing with other variations too, such as sautéed sprouted moong and black chana with greens, and it paired very well.
- 1/4th cup lemon juice.
- 1 tsp lemon zest.
- 1 tbsp cilantro powder.
- 2 tsp cumin powder.
- One and a half tsp cane sugar/erythritol.
(I used cane sugar. Alternatively, you can also use honey.)
- Two cloves of garlic.
- 2 tbsp olive oil.
- 1 tsp red chili powder.
- 1 tsp dijon mustard.
(Alternatively, you can use dry yellow mustard seeds.)
- Two pinches of salt.
- Prepare the lemon zest by carefully cutting off thin slices of the top of the lemon peel and then cut those slices into strips.
- Squeeze lemon juice and keep it aside.
- Mince the garlic cloves.
- Add lemon zest, lemon juice, Dijon mustard, ground cumin, ground cilantro seeds, red chili powder, sugar, salt, minced garlic, and olive oil into a jar with a lid.
- Next, cover the jar with the lid. Shake vigorously for a couple of minutes. It will form a temporary emulsion.
- Keep it aside. It takes about an hour for the flavors to mellow down.
- Shake well before using it in the salad.
Spicy and zesty lemon dressing lasts for about 3 to 4 weeks in a refrigerator. It also pairs well with grilled/broiled vegetables such as broccoli, zucchini, brussels sprouts, and asparagus.