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August 1998: VERSATILE HERB OIL DRESSING
A chilled main-dish salad can be a refreshing alternative to cooked meals
during hot weather, and seafood or grilled chicken are low-fat naturals to
pair with the crisp greens. For IC patients though, salad dressing presents a
dilemma: how can we perk up the flavor of a main-dish salad without adding a
dressing that has a lot of acid? There are as many solutions to the salad
dilemma as there are inventive cooks with IC. The depth of human creativity
never ceases to amaze me!
One of my favorite ways to lend flavor to salad greens involves the use
of some versatile herb-flavored oils. Used sparingly, infused oils can give
an aromatic burst of flavor to mild lettuce, cucumbers, radicchio, carrots,
and raw summer squash. Kept on hand, these fragrant oils are also great
brushed over chicken or albacore as they cook on the barbecue grill. They can
be lightly drizzled over hot cooked vegetables, or brushed on warm white
bread, french bread, or rolls fresh from the oven (a flavorful alternative to
margarine or butter).
Here is one recipe for an herb-infused oil that goes great with seafood
salads. Try combining your favorite salad vegetables with cooked lobster, (or
tuna), then lightly toss with a little of the oil. (The trick with using
flavored oils for salads is to not use too much. Also, they are best applied
to the salad just before serving).
ROSEMARY HERB OIL
1 long sprig of fresh rosemary (about 6 inches long)
1 long sprig of oregano
3 sprigs of fresh thyme
1 cup extra-virgin olive oil
Make sure the herbs have been washed and are absolutely dry. Place the
herbs in a bottle or other glass container that will hold a bit more than a
cup of fluid. Cover the herbs completely with olive oil. Seal the container
and let it sit in a cool, dark place for one week. Refrigerate and use. (It
keeps for weeks if refrigerated).
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