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Thursday, March 17, 2011

Lemon Curd Vinaigrette

Last weekend was the deadline for Food 52's Tart Challenge. I had never submitted a recipe before but the stakes were higher this time with a trip to the Martha Stewart Show. The challenge was for a sweet or savory end of winter tart. I really wanted to use ingredients that were seasonal, local and readily available to everyone. My other goal was to incorporate some of my canned items from last year. My submission was Almost Spring Lemon Chicken Gallette(click here for full recipe). I used puff pastry for the shell and it included chicken, brussels sprouts, onions, walnuts, feta cheese all tossed in the real prize of this challenge, Lemon Curd Vinaigrette. While my tart was not chosen as one of the finalists, I am very pleased with my discovery of this dressing/marinade.

Lemon Curd Vinaigrette:  
3 tablespoons lemon curd  
1/4 cup olive oil  
1/4 cup white wine vinegar  
1 tablespoon water  
1 clove of garlic, minced fine  
1/4 teaspoon kosher salt  
1/4 teaspoon freshed cracked black pepper
Whisk all ingredients until mixed well, refrigerate. Makes 1 cup.


  1. Is it too tarty for salads? Looks Yummy!

  2. Not at all. Perfect for salads!! I really love it, especially with feta in the salad.