Salad Dressing
This is my go-to formula for a versatile everyday salad dressing. Prepared in a jar, it yields just over 1/4 cup, sufficient to lightly dress a large leafy salad for four people. The key is shaking the jar vigorously to emulsify the oil and vinegar, creating a thickened consistency that clings perfectly to salad leaves without drowning them. It's a foundational recipe that can be adapted with various optional flavourings.
Ingredients
- 1 tbsp any vinegar or lemon juice ((my favourite is cider vinegar) (Note 1))
- 3 tbsp extra virgin olive oil (or other neutral oil)
- 1/2 tsp Dijon Mustard ((or other non spicy smooth mustard))
- 1/2 tsp EACH salt and pepper
- 1/2 - 1 small garlic clove* (, pressed through crusher or smashed (Note 2))
- 1 tsp lemon zest*
- 1/4 tsp sugar ((Note 3))
- 1 tsp honey ((Note 3))
- Finely chopped fresh herbs
- 1/2 tsp dried herbs*
- Pinch of red pepper flakes
Method
- Combine all the Dressing ingredients and any Optional Flavourings inside a jar, then shake vigorously until the mustard is fully dissolved.
- This quantity is sufficient for dressing one large leafy salad intended for 4 people, equivalent to about four big handfuls of lettuce, or a similar garden salad.
- For storage, the Dressing can be kept in the refrigerator for weeks if you omit the garlic and fresh herbs. always shake it well before use. To make a larger batch, adjust the servings slider.
- Toss the dressing with any fresh salad, ensuring the leaves are dry for better adherence, or drizzle it over steamed, boiled, or roasted vegetables while they are still hot. Always mix well just before serving.
Nutrition (per serving)
Sodium160 mg
Recipe details
CategorySide dish
