Sometimes it is easier to lean on a few salads through the week than to do a lot of cooking. One of the bottlenecks to eating salad is having a good dressing around. We have recently started selling some organic, seed oil free dressings in the store, which are great, but you can also make your own super easily. Here is a quick recipe.
Ingredients
- Half a cup olive oil
- A quarter cup fresh lemon juice
- Two cloves garlic, minced fine
- One teaspoon Dijon mustard
- One teaspoon honey or maple syrup, if you like it a little softer
- Half a teaspoon salt, a couple grinds of pepper
Method
- Whisk the lemon juice, Dijon, garlic, salt, and pepper together first.
- Drizzle in the olive oil slowly while you whisk, or just put everything in a jar and shake it hard.
Here's an awesome flavour bonus: mince in a bit of fresh mint, parsley, or thyme right at the end. Any one of them lifts the whole thing. Mint reads summery, parsley keeps it fresh and green, thyme takes it somewhere a little more savoury. Use what suits the meal.
Fresh garlic is sharper than the cured garlic, so start with two cloves and add a third only if you want it to bite. It keeps in the fridge about a week. The oil firms up when it's cold, so pull it out a few minutes before you need it and give it a shake.