One of the most important lessons we have learned is that citrus can improve and complete just about any dish. Perhaps our favorite use for citrus is simply on salad with olive oil, sea salt and pepper. Très simple. Our citrus vinaigrette takes the base of a traditional vinaigrette and pairs the acid from the lemon juice with the vinegar. So this dressing not only becomes a power-house of vitamins and antioxidants, but it truly brings life to the dressing.
Among the many herbs we planted earlier in the season in our tasting garden, we have two mélisse or lemon balm plants.
In our research, we found that lemon balm is an excellent substitute for citrus in cooked dishes, and also has been reputed to treat colds and flu, lower blood pressure and ease anxiety.
With the local lemon season over, we decided to try to substitute lemon balm in our citrus vinaigrette, thus maintaining the fresh citrus taste in our salads all summer long, without using imported lemons.
Have a go at both of them, using citrus or finding lemon balm. Let us know how things go by leaving comments!
Lemon Balm Vinaigrette
Yield: 3/4 cup
Ingredients:
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons leaves lemon balm
1 teaspoon course mustard
1/2 teaspoon ground fennel
Sea salt to taste
Fresh black pepper to taste
Directions:
In a blender or food processor, combine the first three ingredients. With the motor running, drizzle both oils in until well blended. Season with salt and pepper to taste. If the vinaigrette is too acidic, add a little bit of honey to soften. Set aside.
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Riviera Kitchen Citrus Vinaigrette
Ingredients:
½ cup lemon juice, freshly squeezed
½ cup apple cider vinegar
1 tablespoon coarse mustard seed
½ cup almond oil
½ cup olive oil
to taste sea salt
Directions:
For the Vinaigrette In a blender or food processor, combine the first three ingredients. With the motor running, drizzle both oils in until well blended. Season with salt to taste. If the vinaigrette is too acidic, add a little bit of honey to soften.
Nutritional Information:
Lemon Balm*:
Good for treating colds and flu, lowering blood pressure and for insomnia and indigestion
Has mild anti-depressive properties and relieves tension & stress
Good for migraines
*Nutritional information provided by: www.theepicentre.com
Apple Cider Vinegar**
Contains potassium which helps prevent brittle teeth, hair loss and runny noses
Contains pectin which helps to regulate blood pressure and reduce bad cholesterol
Contains malic acid which gives ACV the properties of being anti-viral, anti-bacterial & anti-fungal
Contains calcium which helps create strong bones and teeth
Contains ash which gives ACV its alkaline property which aids your body in maintaining proper pH levels for a healthy alkaline state
Contains acetic acid which slows the digestion of starch which can help to lower the rise in glucose that commonly occurs after meals
Contain unique flavonoid compounds that have antioxidant and anti-cancer properties An excellent source of vitamin C, vital to the function of a strong immune system
Mustard Seed:
Have an anti-inflammatory effects from selenium and magnesium
Very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber
Almonds/Almond Oil:
High in magnesium, nature’s own calcium channel blocker.
High in potassium, an important electrolyte involved in nerve transmission and the contraction of all muscles including the heart.
A very good source of vitamin E and manganese, a good source of magnesium, copper, vitamin B2 and phosphorus
Concentrated in protein
**Nutritional information provided by www.whfoods.com