A dear friend asked me for my homemade salad dressing recipe the other day, so I decided to finally write it down (and share it with you!). I contains all the “French essentials” of oil, vinegar, mustard, lemon juice, and garlic, as well as herbs. Not too sweet, and not too tangy… just right.
Perfect Salad DressingServes 4-61/3 cup Olive Oil*1 tsp. Red Wine Vinegar1 tsp. Dijon Mustard1 Tbl. Lemon Juice1 Tbl. organic Sugar1/2 clove minced Garlic (about 1/2 tsp.)1/2 tsp. dried Tarragon*1/2 tsp. dried Parsley*Sea Salt & Ground Pepper, to tastePour all ingredients into a tightly-lidded jar, and whisk or shake well to combine all ingredients. Chill at least 1/2 hour before use. Shake/whisk well before serving.
- If you prefer to use fresh herbs, use a total of 1 Tbl. minced fresh herbs, instead of the 1 tsp. dried herbs total.
- This makes a small amount of dressing (serving about 4-6). It is easily multiplied to make a larger amount. I like to increase it by thirds, and prefer using “Mary’s Oil Blend” ratios (from the book Eat Fat, Lose Fat), instead of using a full cup of Olive Oil:
1/3 cup Coconut Oil
1/3 cup cold-pressed Sesame Oil
1/3 cup Olive Oil