Salad dressing a la Caipi

Ingredients for 2 servings:

• 1 large lime(s), or 2 smaller ones
• 1 tsp mustard
• 4 tsp vinegar (white wine vinegar)
• 1 tsp herbs
• 1 tsp sugar
• 5 tbsp oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

(with limes)

Essentially a regular vinaigrette, but with added lime juice. It’s best to quarter the lime, so you can easily remove the zest. Then, put the flesh into a small bowl, like you would for a Caipirinha, and muddle it with about a teaspoon of sugar (I used brown sugar). Remove the limes from the bowl afterward. To get as much juice as possible, squeeze the limes against the side of the bowl before removing them. Of course, you can also simply squeeze the lime juice by hand. Now add the mustard, 1/2 to 1 level teaspoon. Then add standard herbs (e.g., 8-piece frozen herb mix), 3-4 teaspoons of white wine vinegar, a pinch of salt, and pepper. Mix everything together with a whisk. Then gradually add oil (e.g., olive oil, or perhaps half the sunflower oil) until the dressing becomes a little creamier. It’s best to put the whole thing in the fridge for another hour – it’s enough for one large or two smaller salad plates and goes well with standard salads such as iceberg + tomatoes + tuna.