Well Fed's Moroccan Dipping Sauce
I've yet to encounter a vegetable or grilled meat that wasn't improved by a little drizzle of olive oil and herbs. These two sauces come from opposite sides of the planet but save one lovely characteristic: They make already good food even better. And they both provide a dose of healthy oils. It's an international win-win. This sauce is also the ideal accessory for unadorned ingredients. Drizzle on a salad of cucumbers, tomatoes, avocado, onions, steamed green veggies, or any cooked meats.
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- 1 clove garlic minced (about 1 teaspoon)
- ½ tsp ground cumin
- ¼ tsp paprika (sweet, hot, or smoked)
- 1 pinch ground cayenne pepper
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- ½ cup fresh cilantro leaves minced (about 2 tablespoons)
- ½ cup fresh parsley leaves minced (about 2 tablespoons)
- In a small bowl, whisk together the lemon juice, garlic, cumin, paprika, cayenne, and salt and pepper. Inhale and rejoice that you have a nose.
- Gradually whisk in the oil, then stir in the fresh cilantro and parsley.
This sauce tastes best served at room temperature, but should be refrigerated if you're not going to eat it within the hour. It can be kept for 2-3 days without diminishing its dazzling flavor. From Well Fed by Melissa Joulwan (page 55).
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