Do you love salad? I do not. As I have mentioned before, I struggle with the vascular stem-y-ness of anything that is not iceberg or romaine lettuce.
If I MUST eat a salad, I prefer a thick, creamy dressing over the barely detectable squeeze of lemon you get at many L.A. restaurants. And I prefer that the creamy dressing be served with french fries rather than lettuce.
That said, this is a pretty delicious house balsamic dressing. It makes repeat appearances at our house. 🙂
HOUSE BALSAMIC DRESSING (pdf)
3 T balsamic vinegar
1 T red wine vinegar
1 tsp sugar
2 tsp honey
1 tsp dijon or spicy mustard
1 small garlic clove, squeezed through a garlic press OR very finely minced
Several turns of black pepper
1 C extra virgin olive oil
Combine all ingredients in a cruet and shake until emulsified*. If you don’t have a cruet, combine all ingredients in a bowl and whisk vigorously until emulsified. You can also make this in a blender, but then you will have to clean the blender. I’m just saying.
*”Emulsified” is just a fancy word that pretentious people use to mean, “mix it up real good.”
xoxo,
P.S. Happy happy birthday, O!!! This is your year!
