Chili Lemon Dressing
You asked for the secret behind the Morning Glory Bowl. here it is.
This dressing is the tangy, peppery, curious component behind three Kitchen Mouse favorites: the Morning Glory, the Frill Salad next to the Gomasio Rice Cakes, and Jo’s Breakfast Sandwich.
I love pulling makrut lime leaves off my tree at home and adding them to all kinds of dishes and dressings. We also have a tree behind Kitchen Mouse to pull from in case of an “emergency”—which is exactly what having no lime leaves would be.
Chili Lemon Dressing (from The Morning Glory & Jo's Breakfast Sandwich)
You keep asking for the secret to what makes the Morning Glory Bowl so delicious, and here it is. This gingery lemon dressing is the tangy, peppery, curious component behind three Kitchen Mouse favorites: the Morning Glory, the Frill Salad that comes with Gomasio Rice Cakes, and Jo’s Breakfast Sandwich. I love pulling makrut lime leaves off my tree at home and adding them to all kinds of dishes and dressings. We also have a tree behind Kitchen Mouse to pull from in case of an “emergency”—which is exactly what having no lime leaves would be.
Ingredients
- 3 tbsp fresh ginger, minced
- 2 makrut lime leaves, rib removed
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 1 tsp salt
- 1 tbsp Sambal Chili Sauce
- 1 tsp fresh chives, finely sliced
Instructions
- In a Vitamix or high-speed blender, combine the ginger, makrut lime leaves, lemon juice, and salt. Do not add the olive oil yet. Blend until smooth and the lime leaves are broken down into very fine flecks. If you prefer a little more texture from the ginger, leave it out of the blender and stir it in with the remaining ingredients.
- Transfer the mixture to a jar or other airtight container. Add the sambal, olive oil, and chives and shake or stir well to combine.