Taco Salad with Creamy Chive Citrus Dressing
Hi, my name is Char, and I’m a sauce addict. One peek inside my jar-filled fridge tells the sad story of someone who can’t stop themselves from purchasing or making another dip, dressing or condiment. The upside of this addiction is that I can pull any number of sauces out of my fridge to dress up just about anything. Is it time for a winter salad? I’ll reach for my favourite citrus dressing and add some shaved fennel and orange slices. A piece of broiled fish or fish tacos? My homemade tartar sauce is waiting. Diamond Dressing can go on almost anything but is especially tasty on a Greek salad. Don’t even get me started on how easy it is to make the best homemade tzatziki dip. You name the dish, and I’ve got a sauce to dress it up. The fact that we devote so much grocery shelf space to condiments is no accident and only feeds my addiction! For some more of my favourite homemade dressings, check out this post.
So it was not a surprise that when I saw this dressing recipe, I knew it would be perfect for a Mexican-inspired salad. Add the world’s best Neal Brothers corn chips, which live on our market shelves, and you’ve got the ideal toppings for a delicious taco bowl.
The Creamy Chive Citrus dressing is inspired by No Crumbs Left, a fun and practical chef I follow on social media.
Taco Salad with Creamy Chive Citrus Dressing
Description
Feel free to add whatever suits your fancy; the options are endless. Taco spiced ground beef or turkey, shredded lettuce, black beans, corn niblets, chopped tomatoes or red peppers, diced avocados and shredded Cheddar or Monterey Jack cheese. Top it off with a drizzle of this delicious dressing and a handful of Neal Brothers corn chip, and you’ve got a delicious meal full of nutritious ingredients and terrific textures.
Ingredients
1 large egg (you can use pasteurized egg if you’re averse to using a raw egg)
¾ cup olive or avocado oil
3 tablespoons finely chopped chives or green onion
2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 tablespoon apple cider vinegar
2 garlic cloves, finely minced or pressed
3 anchovies (trust me, it won’t taste fishy at all)
1 teaspoon of your favourite hot sauce
½ teaspoon grated lemon zest
½ teaspoon kosher salt
Instructions
In a wide-mouth mason jar, using an immersion blender to blend, place the egg and slowly add the oil until it emulsifies and thickens. Add the rest of the ingredients and mix until thoroughly combined. Cover and refrigerate to allow the dressing to thicken before use.
