I’ve been feeling unwell these last few days. The kind of unwell where you spend three days in the same pj’s, sprawled inelegantly across your bed/sofa/floor moving in and out of consciousness and in a steady sweat. The kind of unwell, where you only move to pop more Sudafed, vitamin C and echinachea down your parched germified gob and once in a while you drag your broken body to the restroom. The kind of ill where you find yourself with nothing left to watch on your TiVO and you’ve watched an entire series of Grey’s Anatomy on netflix. The kind of unwell where you blow your knows through three boxes of Kleenex and despite paying extra for the soft ones your upper lip and nostrils have gone bright red and undeniably crusty. The kind of ill where the only food worth eating is loaded with habinero chiles. The kind of unwell where when you cough in the night your significant other wakes up startled believing that there is a seal in the bedroom. There is indeed a dying, sweaty seal with a crusty nose clutching a handful of used kleenex- I am it. Like I said, it’s been a rough few days, people, so please forgive me that this weeks posting appears to be a bit of a copout.
In reality this recipe is no copout- it happens to be my favourite salad dressing. The kind of salad dressing that you pull out when you need to impress- when you need to wow. Tangy with lemon, a little exotic with soy sauce and a splash of truffle love makes this one sexy salad dressing. This is not for days when your coughing your lungs out- it’s for the days when you’re feeling grateful that the taste of cough drops is no longer lingering on your tongue.
Lemon truffle dressing
Truffle oil is not cheap but it is worth the cost and you only need the tinniest dribble. Store the oil in the fridge and when you’re feeling low, open take off the cap and breathe in the truffle love.
Makes 500ml/2 cups dressing
Diet Facts: Truffle tastes good
1/2 cup lemon juice (about 3 lemons)
zest 2 lemons
1 Tbsp reduced sodium soy sauce
1 1/2 tsp sugar (or more to taste)
1 cup canola oil
3 Tbsp white truffle oil (or black will suffice)
1/ Place lemon juice, zest, soy sauce and sugar into a large bowl and whisk together vigorously to combine. Gradually add the canola oil- drizzling very slowly and whisking all the time. Finish by whisking in the truffle oil. Season to taste and store in a tightly sealed container in the fridge.