Salads

Makes about 1 cup

• Two 2-inch strips of lime zest (colored rind only), ¼ inch wide
• 2 ½ tablespoons freshly squeezed lime juice
• 2 small cloves garlic, peeled and roughly chopped
• ½ fresh chile serrano, seeded and roughly chopped
• 1 ½ tablespoons chopped fresh cilantro
• 2/3 cup vegetable oil or olive oil
• 3 tablespoons crumbled feta cheese
• Salt, about ½ teaspoon depending on the saltiness of the cheese

In a blender, whiz all ingredients until smooth. Taste for salt. Cover and refrigerate.