Oh, man! I’ve been having way too much fun playing around with variations on my homemade mayo.
High on the success of my creamy Italian dressing experiment, I wanted to concoct something “like ranch, only better” because between you and me, I’m not a dill fan.
But you know what I do like?
Come on! You do… CUMIN
So, check it: Cumin-Lime Dressing… in a flash.
|OK. This isn’t a photo of MY dressing, but this is a
close approximation of what my dressing looked like.
Southwestern Cumin-Lime Dressing
Makes enough for two side salads or one entree-sized salad; easily doubled or tripled, but tastes best when made fresh.
2 tablespoons homemade mayo
1-2 teaspoons lime juice
1 clove garlic, crushed
1/2 teaspoon ground cumin
a few jalapeno rings, finely minced (optional)
salt & pepper, to taste
1. Place mayo in a small bowl. Add cumin, garlic, and jalapenos, if using; blend well with a fork.
2. Mix in 1 teaspoon of the lime juice, then taste and season with salt and pepper. If your dressing is too thick, add either a little more lime juice or water – a 1/4 teaspoon at a time – until it’s the right consistency. Keep in mind that it will get slightly more liquidy as you toss it with ingredients.
3. Let the flavors meld for about 10 minutes before consuming.
Now, what to do with this magic elixir?
- Cook ground beef with a little cumin and chili powder, then drizzle with cumin-lime dressing.
- Use the dressing as a dip for red pepper strips, cucumber slices, tomato wedges, and matchsticks of jicama.
- Blend with an avocado to make extra-creamy guacamole.
- Use in tuna or egg salad instead of plain mayo.
- Place on a spoon; eat. (I’m only halfway kidding.)
- Drizzle over a freshly-grilled burger or steak.
- Toss with cold steamed shrimp, cubed avocado, and tomato.
- And yes, this is really great on a regular ol’ lettuce salad, too.
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