Save some plastic, save a fortune and enjoy a super tasty dressing on your salad this summer. Here is my favourite recipe to make your own zingy salad dressing ready for summer.
Simple and easy to make, this salad dressing is the best ever in my opinion. Using salt to crush garlic brings out all that garlicky deliciousness adding to it's tasty flavour (apologies if you are not a garlic lover - I guess you could leave it out if you really wanted).
As well as dressing any green or leaf salad, I find that it doubles as an amazing dipping sauce for things like pizza or a nice crusty loaf; also when used on our giant couscous salad or chickpea, tomato and dill salad (recipe for that still to come). A few of these recipes have helped me to kick start my recent avoidance of dairy - I am trying to improve my complexion and was that by reducing my diary consumption it would help, so by covering lots of meals in this dressing has meant that I don't feel like I'm missing out on some of those other salty flavours that cheese normally brings. Different of course, but I feel like it hits the same spot. Anyway, I have definitely seen an improvement and I don't seem to have had any bursts of the reoccurring dermatitis that has been repeatedly been plaguing me for the past year or so. Fingers are crossed this is what my body was asking for...
2 Garlic cloves
White wine vinegar
Crush 2 clove of garlic in a pestle and mortar with a large grind of sea salt. Keep crushing until it is a smooth paste. The salt brings out the flavour of the garlic. Once crushed mix in a grind or two of black pepper.
Add 4 teaspoons of Dijon mustard.
Add 4 tablespoons of white wine vinegar.
Add 6 tablespoons of olive oil and mix it all up. This can easily be adjusted at the end if you prefer it less vinegary.
Add a large squeeze of lemon juice - this helps to blend it all together. Give it all a final mix and adjust any flavours to your taste.
Transfer into a glass vessel of your choice.
Obviously you can use any glass bottle; maple syrup bottles are great as they are a good shape and have a wide neck for filling, however I invested in one of our kinto bottlit dressing bottles which has been a great addition to my fridge and looks great when out on the table too.
You can easily adjust this recipe to suit your own tastes, adding a variety of herbs or chilli works really well with this as a base dressing recipe - basil is popular in our house and is also delicious when smashed into it.
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