Picadilla (creamy almond salad dressing)

Makes 1 1/4 cups

1/2 cup blanched almonds
4 cloves garlic, minced
1/2 teaspoon salt
4 teaspoons sherry vinegar
4 teaspoons lemon juice, freshly squeezed
Black pepper, freshly ground
1 cup extra-virgin olive oil (or macadamia nut oil, to make this even healthier)

1. Grind the almonds with the garlic in a food processor or blender.
2. Add the salt, vinegar, lemon juice, and pepper.
3. Gradually pour in the oil until the dressing is creamy and smooth.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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