I’ve never put this recipe in a newsletter before since I figured that most folks already have their family favorite salad dressing. But when some CSA members tasted this version recently, they requested it to be in the first newsletter. Good quality olive oil and balsamic vinegar are key, and I love it emulsified in a food processor. We put this on everything — salads, sandwiches, grilled veggies, as a dip… yum.
1 shallot or 1 garlic clove
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon maple syrup or other sweetener
1/2 cup extra virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground black pepper
4 to 5 drops of hot sauce (optional)
1. Place peeled shallot or garlic in the food processor or blender. Process to mince. Add the remaining ingredients and process until emulsified, 1 to 2 minutes. Taste and season with additional salt, if needed, black pepper, and hot sauce.
2. To mix by hand, place minced shallot or garlic, vinegar, lemon, mustard, and sweetener in a bowl. Slowly whisk in olive oil. Taste and adjust seasonings.
- Greens, Glorious Greens!, Johnna Albi & Catherine Walthers
