In no other dish does the condiment take center stage as it does in salad. With a billion varieties of dressings out there, it’s easy to be tempted by a bottle of Hidden Valley (or Annie’s, if you drive a Volkswagen). But, most of that bottled junk is full of calories and fat so it will have a long shelf life. This recipe is the base for most of the salad dressings I make. It takes all of 90 seconds, and it beats the pantaloons of anything I’ve had from a store.
Makes: 1/4 cup, enough for 2 dinner salads, or 4 side salads
Total kitchen time: 90 seconds
- 1/4 cup roasted garlic olive oil (homemade, or premade. I’m currently loving my bottle from the Temecula Olive Oil Company, $17)
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. honey
- 1/2 tsp. Dijon mustard
- 1/4 tsp. lemon juice
- Combine all ingredients in a small bowl or cup and whisk with a fork until emulsified.
Done! What makes this dressing really shine is starting with a great olive oil. Oh, and if you’re curious about the salad in the picture, it’s field greens, goat’s cheese, candied walnuts and dried cranberries.
Дезинфекция от блох как навсегда избавиться от блох.