Lemon Sesame Dressing

This lemon sesame dressing is a favourite of mine and I’ve been using it for years. It makes a quick chopped salad special, and can be used to dress a leafy green salad or even a fruit salad. It’s also a lovely marinade for white fish or salmon. I was originally inspired by Chef Alan Murchison who used a similar dressing on a lovely asparagus and avocado salad, a popular choice on his Michelin star menus. By the way, Alan now works with professional cyclists and advises on nutrition and performance – check out his latest recipe book The Cycling Chef.

At home we eat salads with most of our main meals, especially in the summer when I can pick fresh vegetables, leaves and herbs from the garden each day. It’s wonderful having vibrant colours and flavours on our plates and knowing that my family is being nourished well with every bite.

This dressing, with its citrus freshness softened by the hint of sesame, is a wonderful salad accompaniment and I always have some on hand in the fridge. If you fall in love with it, double all the ingredients and do the same timings to make 400 ml.

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 5 MINUTES

TOTAL TIME 5 MINUTES

MAKES 200ml DRESSING

Like (3)

Save

Comments

Ingredients

¼ tsp fine sea salt
10 g (2 level tsp) coconut sugar or palm sugar
thinly peeled yellow skin of ½ lemon, preferably organic, with little or no pith
30 g freshly squeezed lemon juice, from 1-2 lemons including the peeled lemon above
30 g white balsamic vinegar or white wine vinegar
110 g extra virgin olive oil, preferably cold pressed
20 g sesame oil, preferably cold pressed

Method

Grind sea salt, sugar and lemon peelings 20 sec/speed 10.
Add lemon juice, white balsamic vinegar and both oils, blend 1 min/speed 10 then transfer to a small jug for immediate serving, or to a sterilised glass bottle covered with a sterilised lid to chill in fridge up to 3 weeks – if dressing separates, give it a good shake or swirl before using.

Janie’s Tips

The sweet/sour balance can be adjusted if desired with a pinch more coconut sugar or a touch more lemon juice or white balsamic vinegar.
To make 400 ml, double all the ingredients and do the same timings.
This recipe is gluten free (GF), dairy free (DF), nut free, egg free, vegetarian and vegan. If you are making this dressing for a specific dietary need/s, please read all your ingredient labels to ensure they are dairy free/gluten free/nut free/egg free as required.

Like (3)

Save

Comments

Comments & Questions

Share your recipe photos with us using

#cookwithjanie

Cook With Janie

Sign up for our latest recipes

About Us
Privacy Policy
Terms of Service
Delivery

Get your hands on
our latest Thermomix
cookbook.

GO TO SHOP

ACTIVE TIME 5 MINUTES

TOTAL TIME 5 MINUTES

MAKES 200ml DRESSING

Ingredients

¼ tsp fine sea salt
10 g (2 level tsp) coconut sugar or palm sugar
thinly peeled yellow skin of ½ lemon, preferably organic, with little or no pith
30 g freshly squeezed lemon juice, from 1-2 lemons including the peeled lemon above
30 g white balsamic vinegar or white wine vinegar
110 g extra virgin olive oil, preferably cold pressed
20 g sesame oil, preferably cold pressed

Janie’s Tips

The sweet/sour balance can be adjusted if desired with a pinch more coconut sugar or a touch more lemon juice or white balsamic vinegar.
To make 400 ml, double all the ingredients and do the same timings.
This recipe is gluten free (GF), dairy free (DF), nut free, egg free, vegetarian and vegan. If you are making this dressing for a specific dietary need/s, please read all your ingredient labels to ensure they are dairy free/gluten free/nut free/egg free as required.