**Update July 2013…this post is badly in need of some new photos and it’s on my to do list! Bear with me if you’re reading it before then**
If you know us, you know that we don’t eat salad in the winter. It’s definitely not in season and we eat in like it’s going out of style when in season. I broke this rule yesterday, because I wanted a gosh darn salad so bad! So I bought an organic head of iceberg lettuce and didn’t feel bad about it. (Okay, maybe a wee bit)
The other item I never buy is salad dressing! It’s so easy to make and tastes better, without the preservatives!
In a glass mixing jar or pint mixing jar. Mix 1 part balsamic vinegar to 2 parts olive oil, equaling about 1/2 c. I forgot to actually measure this part!
A teaspoon dijon mustard (actually, regular ol’ yellow french’s ain’t bad either)
Salt and Pepper to taste, a spice or herb of your choice, about a half a teaspoon of that spice. In the summer I’ll use handfuls of basil or cilantro or parsley oh yum! Three cloves garlic
Scale the garlic back if you aren’t a huge fan of garlic or, have new guests coming over for dinner. This is very garlicky!
Using an imersion blender, (alternatively, pour this all in a regular blender or food processor) and process until smooth! It ends up kinda creamy, and coats the salad so well.
I may or may not be known for drinking the leftover dressing off my plate.
My lawyer advised me not to confirm or deny that.