Oil Free Fattoush Dressing
Approved for those following Dr. Esselstyns guidelines. So flavorful that I wonder why I ever added the oil in the first place! One of those dressings that make you want to lick the bowl!
Approved for those following Dr. Esselstyns guidelines. So flavorful that I wonder why I ever added the oil in the first place! One of those dressings that make you want to lick the bowl!
- Carbohydrate 15.8577100201232 g
- Cholesterol 0 mg
- Fat 0.00326 g
- Fiber 0.758500011840359 g
- Protein 0.706350000886073 g
- Saturated Fat 0.00098 g
- Serving Size 1 1 Serving (184g)
- Sodium 156.906000002332 mg
- Sugar 15.0992100082828 g
- Trans Fat 0.00014 g
- Calories 46 calories
Step-by-step
- Combine, add fresh black pepper and salt to taste.
- Let sit in fridge for about an hour.
- Stir and enjoy over any salad.
When preparing dressings without fat, emulsification relies entirely on mechanical breakdown rather than oil droplets suspending water. Mashing raw garlic cloves into a smooth paste with coarse salt ruptures the cell walls, releasing allicin compounds that provide a pungent punch and help bind the citrus juice. A microplane works well for this task if a mortar and pestle is unavailable, though the traditional abrasion method creates a finer puree.
Resting the mixture in the refrigerator for sixty minutes allows the sharp bite of raw garlic to mellow significantly as it infuses into the fresh lemon juice. This mandatory resting window prevents the allicin from overpowering the palate while deepening the overall flavor profile of the liquid.
Second-day transformations yield an even more cohesive condiment. Stored in a sealed glass jar in the refrigerator for up to forty-eight hours, the garlic and black pepper meld thoroughly with the citrus acid, resulting in a smoother application over sturdy greens like romaine or purslane.
