Recipe information
Yield
makes about 1/2 cup, enough for 1 batch of salad
Ingredients
1 tablespoon fresh lemon juice
2 tablespoons fresh lime juice
2 teaspoons honey
1/3 cup olive oil
1 tablespoon chopped fresh mint
Pinch of cayenne
Salt
Preparation
In a small bowl, whisk together the lemon and lime juices with the honey, then add the olive oil, mint, cayenne, and salt, to taste.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
