Lemon, Garlic and Pine Nut All Purpose Dressing - Fruits and Veggies Monday

There's another dinner party coming up, and you need yet another pot luck dish. You can be pretty sure there won't be very many veggies there (except of course for kale, which there is likely to be too much of) so here is a dressing that can be made ahead and used to gussy up any veggie you want. I've even used it on turnips! I suggest taking the plattered veggie to the event undressed, and pouring the dressing on at the party. There is no need to mix it, the guests will do that. It is best served the day you make it, when the garlic is still crunchy, but you can make it ahead. If you've refrigerated the dressing you will of course need to let it come to room temperature first, maybe even warm it a tad.

Here I have used it on steamed broccoli, a guaranteed crowd pleaser. My preserved lemons have pink peppercorns in them so I added those for a bit more color, but they are not necessary. The veggie can be served hot or cold but transporting a cold veggie is a breeze, so for taking to a party, I'd go with cold. Be sure to plunge your cooked broccoli into an ice bath as soon as you have finished cooking it so that it retains its bright green color.

Lemon, Pine Nut and Garlic Dressing

Finally! A recipe that I don't tell you to take it easy on garlic! This one is for garlic lovers, and it makes enough for eight to ten servings. Adjust portions as needed.

You will need:

• Olive oil, 1/2 cup
• Avocado oil, 2 tablespoons. this is optional, but I do find it helpful to raise the burn point of the oils
• Garlic, 2 or 3 large cloves
• Pine nuts, 1/4 cup
• One half lemon or preserved lemon, only the rind
• A slotted spoon
• A small saucepan

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Slice two large cloves of garlic in even thin slices. Set aside.

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Slice either lemon rind or preserved lemon rinds (which is what I have used here) in thin short strips. Set aside.

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Heat 1/2 cup olive oil with a couple of tablespoons of avocado oil, then add the sliced garlic. Have your slotted spoon ready - you can see mine in the upper right corner of this shot. Stir gently while the garlic is cooking.

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Cook only for about two minutes, just until the garlic starts to brown. Then turn the heat to low and take the garlic out with the slotted spoon. The garlic will continue to brown as you are taking it out, so it's super important to take it out as soon as it starts to brown or you will burn some of it.

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Turn the heat back up and throw a handful of pine nuts into the hot oil. OK maybe "throw" is the wrong word, but you know what I mean. Again, take these out with the slotted spoon as soon as you see they are starting to brown, less than one minute. Pine nuts burn very easily!!!

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With the heat off, put the lemon rind into the still hot oil and remove them with the slotted spoon immediately.

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You are in the home stretch! When all the ingredients are cooled, mix them all into the cooled oils and salt to taste. I forgot to take a picture of this step, but here are my cooling fried lemon rind, pine nuts and garlic.

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That's it! Pour it over the plattered veggie of your choice. I hope you like it. I use this a lot.

This is my entry to @lenasveganliving's #fruitsandveggiesmonday challenge.
Yummy and nutritious stuff happens here.
Check it out!

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