The OG Salad Dressing
until death do us part
If salad scares you, or you just hate it, this recipe is for you. This dressing is the gateway drug you need. It’s delicious and incredibly simple.
INGREDIENTS:
1 clove garlic, peeled and smashed with the flat side of a knife
1 (heaping) tsp dijon mustard—I like Maille Originale. Make sure your’s has no sugar.
Juice of 1/2 a lemon
1/4 cup good vinegar, ideally white balsamic—the vinegar is key. You can’t go wrong with Alessi Fig or Pear-infused, but I LOVE Flamingo Estate Persimmon Vinegar (or any seasonal vairety), Sprig & Vine Apricot or Peach, anything Tart, and Acid League.
1 cup good olive oil—i.e., organic, extra virgin olive oil in a dark glass bottle from a single country, no blends. This is the time to use your best olive oil. I use Bragg, but recently was blown away by Flamingo Estate Heritage Olive Oil.
1/2 tsp pink salt
INSTRUCTIONS:
In the Magic Bullet (or another easy blender), first add just the smashed garlic clove and give the blender a whirl to mince.
Add the dijon, lemon juice, and vinegar. Blitz.
Lastly, add in the olive oil and salt. Blitz, done.
Store in the magic bullet container in the fridge and take out a bit before you want to use it. Re-blitz if desired. To quickly bring to room temp, run the container under hot water before the blitz.
Toss with greens, vegetables, honestly anything, and REPEAT.
Original post on sarahmacdonnell.com.