À la Turque dressing

À la Turque dressing

By
From
Turquoise
Makes
300 ml
Photographer
Lisa Cohen and William Meppem

This full-flavoured dressing suits bitter salad leaves or warm vegetable salads. Try it, too, with fish or seafood, or over warmed beans or pulses.

Ingredients

Quantity Ingredient
120ml water
1 tablespoon white-wine vinegar
1 teaspoon honey
1 teaspoon pomegranate molasses
2 small shallots, very finely diced
1 small garlic clove, very finely diced
1 long green chilli, seeded and finely diced
1/2 vine-ripened tomato, seeded and finely diced
1 teaspoon dried mint
2 tablespoons dill, chopped
pinch hot paprika
sea salt
1/2 teaspoon freshly ground black pepper
1 lemon, juiced
120ml extra-virgin olive oil

Method

  1. In a small saucepan, combine the water and vinegar with the honey and molasses. Warm the pan gently to dissolve the honey, then add the shallots, garlic and chilli. Simmer for a minute, then pour into a large bowl and leave to cool.
  2. Add the tomato, herbs and paprika and season with salt and pepper. Whisk in the lemon juice and oil, then taste and adjust the seasonings if necessary. Pour into a sealable jar. The dressing will keep, refrigerated, for up to a week.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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