By: Mary John Resch
When I was in Florida several weeks ago, I persuaded my daughter Margaret to write several columns for me. Those of you who enjoy eating at Bonefish should enjoy this version of one of their popular salads. I certainly did. MJR
I was at a book club meeting with women in my community last week. We spent a little time discussing the book, but more time talking about the food.In particular, our hostess had a huge salad with salad dressing that was based on Bonefish’s house citrus salad dressing. We all agreed that it was delicious and a good knock-off. The next day, I scoured the internet for a recipe. Here’s the one I tried from Geniuskitchen.com.
SALAD a la BONEFISH
2/3 cup extra virgin olive oil
1/4 cup sugar
3 tablespoons water
2 tablespoons white wine vinegar
4 teaspoons minced garlic
1 tablespoon Grey Poupon Dijon Mustard
2 teaspoons lime juice
2 teaspoons lemon juice
1/4 teaspoon dried cilantro
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
Whisk everything in a microwavable bowl. Microwave on high for one minute. Whisk again for one minute until the mixture forms an emulsion. Cover and chill for one hour before serving. FYI – I mixed it all in a food processor and then moved it to a measuring cup to heat in the microwave.
Bonefish serves the dressing with mixed greens, hearts of palm, cherry tomatoes, kalamata olives, and dry roasted sunflower kernels.