Where’s the lettuce?
This time of year we love to eat salads. Here’s one of my family’s favorite dressings; a fresh herb vinaigrette.
I am trying to get away from set recipes and am looking more at proportions. Salad dressing is usually two thirds olive oil to one third vinegar with salt added to taste. To this mixture I like to add Dijon mustard and freshly chopped herbs like basil, rosemary and thyme. Often I will add in a fresh garlic clove as well. Dressings with fresh things can easily spoil so either use immediately or place in the fridge and discard after a few days.
We use this dressing on boiled potatoes, salad greens, beets with goat cheese and even whole cooked grains like quinoa or wheat berries.
Enjoy!
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