all dressed up

I can’t remember the last time I actually bought salad dressing. Salad dressing is so easy to make, and it’s a lot better for you when you make it yourself. Here’s my own “house dressing”

2 parts extra virgin olive oil (1/2 cup) to 1 part balsamic vinegar (1/4 cup)

 

 

 

1 tsp of salt, plus additional for the garlic

½ tsp of freshly ground pepper

1 large clove of garlic

1tsp of Dijon

½ tsp of honey

Finely mince the garlic, then with the back of a knife grind it to a paste, a sprinkle of kosher salt helps this process. The salt draws out the oils of the garlic.

Put all your ingredients into a bottle or jar and shake. So simple and full of flavor! A little goes a long way, so go easy when dressing your salad. This lasts up 2 weeks in the fridge. If you know you are having salad that night, be sure to let it sit out for 15 minutes, the olive oil will solidify in the fridge, but as soon as it gets to room temp, it’s fine. If you forget to take it out, run the bottle under warm water. And just like the stuff from the store, shake well before each use.

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