ZEST SUSHI TAPAS BAR
957 Canton St., Roswell. 678-461-6788; www.zestoncantonstreet.com
Q: My husband and I go to Zest in downtown Roswell often for delicious sushi. One of our favorite dishes is the Zest chopped salad. I would love to make it at home, and I am hoping they will share this recipe. Thanks! — Jenna Blaskovic, Marietta
A: Owner Ron Pao wrote us that he was pleased to share the recipe for Zest's chopped salad dressing. At Zest, the dressing is served over a salad made of edamame, julienned carrot, diced cucumber, chopped parsley and thinly sliced Napa cabbage. Fried wonton strips add crunch.
The long processing time for the dressing completely emulsifies the mixture so it won’t separate as it stands. You can make it up to a week ahead and refrigerate, but bring it to room temperature before using as the olive oil will solidify in the cold.
Zest’s Chopped Salad Dressing
2 cups extra virgin olive oil
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1/4 cup honey
Zest and juice of 1/2 orange
Zest and juice of 1/2 lemon
Zest and juice of 1/2 lime
2 tablespoons Dijon mustard
11/2 tablespoons kosher salt
1 large clove garlic, roughly chopped
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 sprig fresh rosemary, leaves only
1 sprig fresh thyme, leaves only
1 sprig fresh parsley
In the bowl of a food processor, combine olive oil, vinegar, sugar, honey, orange juice and zest, lemon juice and zest, lime juice and zest, mustard, salt, garlic, black pepper, white pepper, garlic powder, onion powder, rosemary, thyme and parsley. Process until completely emulsified, about 5 minutes. Use immediately or store in refrigerator for up to 2 weeks. Makes: 3 1/4 cups dressing
Per 2-tablespoon serving: 175 calories (percent of calories from fat, 84), trace protein, 7 grams carbohydrates, trace fiber, 17 grams fat (2 grams saturated), no cholesterol, 340 milligrams sodium.
