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Salad Dressing | Daily Dine

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Salad Dressing

Salad Dressing

This is my everyday salad dressing "formula". This recipe makes just over 1/4 cup of dressing as is enough to dress a large leafy salad for 4 people - you just want the lettuce to be lightly coated, not drowning. The trick is to make this in a jar so you can shake it really well, which will make the oil and vinegar emulsify, meaning they mix together and thicken so they will coat your salad nicely.

View original recipe on recipetineats.com

western

Prep Time: 2 minutes

Total Time: 2 minutes

Servings: 4

Nutritional Information

Calories:94 kcal

Carbohydrate:1 g

Fat:11 g

Protein:1 g

Saturated Fat:1 g

Sodium:160 mg

Sugar:1 g

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

Instructions

Step 1
Place Dressing ingredients and Optional Flavourings in a jar and shake well until mustard dissolves.
Step 2
Makes enough for a big leafy salad for 4 people (4 big handfuls of lettuce), or garden salad.
Step 3
Storage: Excluding garlic and fresh herbs, Dressing will keep for weeks in the fridge - just give it a good shake before using. Big batch - click servings and slide.
Step 4
Use to dress any fresh salad (make sure leaves are dry otherwise it won't stick) or steamed, boiled or roasted vegetables (douse while hot so it absorbs!). Drizzle and toss well just before serving.