Make lemon-honey dressing and more with Emile Noël oil
What’s your favorite thing to cook lately? I just came up with a great-tasting new salad dressing recipe, below, after trying out a new oil.
I started cooking with sunflower seed oil and coconut oil a year, maybe a year and a half ago when I started to make my family’s food even “cleaner” and healthier. I was already using olive oil in some recipes and continue to, but canola oil was my main oil standard. After learning most canola oil is genetically modified, I made the switch to sunflower seed oil. It has a light, almost nutty taste, and you can use it to cook anything. So I was glad to try out the sunflower oil by Emile Noël when they sent it to me to review.
Emile Noël is an artisan oil company (huilerie) that’s been making oil in France for four generations. It is now selling olive, seed and nut oils in the United States, starting with some Whole Foods stores. Emile Noël oils are Non GMO Project verified, fair trade and usually organic, so you know you are getting quality ingredients. Besides, it’s French — they know how to do food.
I started cooking with the sunflower oil right away, making my favorite go-to recipe for gluten- egg- and dairy-free cupcakes that you see above (except I made them vanilla this time). The cupcakes had a nice texture. We did taste the sunflower flavor in them, which isn’t bad, but it might be an unexpected taste to some people. A stronger flavor (like chocolate instead of vanilla) in the cupcakes would probably have overpowered the sunflower seed taste.
I also made popcorn (organic) with the Emile Noël sunflower oil. It was delicious!
For dinner, I made a mixed-greens salad and wanted to find a way to incorporate the Emile Noël sunflower oil with freshly squeezed lemon juice — my husband’s favorite way to eat salad. I also wanted to use some herbs from my garden. So I created this simple recipe for lemon-honey salad dressing.
Lemon-honey salad dressing
3/4 cup Emile Noël sunflower oil
1/2 cup freshly squeezed lemon juice — about two lemons
2 Tbsp. honey
1 tsp. dried oregano (or another favorite herb)
If you’re using a salad dressing bottle with guide marks for oil and vinegar, use those. Use the lemon juice in place of vinegar, and the honey in place of water. Otherwise, mix the above ingredients together in a jar or bottle and shake until everything is combined. This dressing also makes a nice, light marinade.
– – – – –
Emile Noël provided me with a free sample of its oil for review. Opinions and words are my own.