Making your own salad dressing is a great way to save money and eat healthier, and it’s easier than you think. This tangy dressing is made with fresh lemon juice, olive oil, garlic, and herbs.
To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.
George Ellwanger (1848-1906) – ‘Pleasures of the Table’ (1902)
This is a simple recipe for salad dressing with just a few fresh wholesome ingredients. Instructions are easy to follow and makes about 1 1/2 cups (12 servings)
- 2 small lemons or 1 large lemon
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon of chopped fresh dill
- 1 tablespoon of Dijon or spicy brown mustard
- 1 cup olive oil
- Salt and pepper to taste
- Cut the lemons in half and squeeze the juice into the container of a blender. Make sure to strain out the seeds.
- Add garlic, parsley, chives, dill, and mustard. Put the lid on and pulse until herbs and garlic are minced.
- Remove the lid and continue to blend on low speed (or as fast as you can without the mixture flying out).
- Gradually pour in the olive oil in a thin stream to allow the mixture to emulsify.
- The stream should be no wider than a pencil. This will keep the mixture from separating later.
- Taste, and season with salt and pepper to your liking.
This can also be made in a food processor or in a wide-mouthed jar using an immersion blender.
Store in a jar in the refrigerator, but allow it to come to room temperature before serving, as the olive oil will harden slightly when cold.