This salad dressing recipe is so easy and delicious, I stopped using store-bought dressings years ago. It takes less than five minutes to make. Here’s the recipe:
- Olive oil. Here’s where you use extra-virgin olive oil if you have it. About half a cup.
- Vinegar. Balsamic or red wine vinegar can be used depending on what you feel like. A little more than an ounce. (Remember: a good ratio for vinaigrettes is about 3 parts oil to one part vinegar. Adjust to your liking.)
- Garlic, one large clove.
- Salt, preferably Kosher salt. About 1/2 to 1 teaspoon.
- Dijon mustard, about 1/2 teaspoon.
Put garlic in a bowl with the salt. Take a heavy fork and mash it good until it becomes a paste.
Add the olive oil and then the vinegar.
Add the mustard and whisk.
Pour it on your favorite salad and mix it up.
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