It’s almost time for lettuce to sprout and for snow peas to grow tall enough to clip off a few leading shoots and add them to salad. So as we dream of that first salad, here is the recipe for our family’s go-to dressing.
Use this basic vinaigrette for lettuce-based salads, to dress lentils or beans or boiled potatoes, or as a marinade. For variety, use vinegars or different oils. Add crumbled dried herbs (thyme is a good one, for starters). Fold in a bit of mayonnaise if you are looking for a creamier version. You won’t need to buy salad dressing again.
~ Karla Cook
Makes about ¾ cup dressing
Juice of 1 lemon (about 3 tablespoons)
8 tablespoons extra virgin olive oil
1 clove garlic, smashed
¼ teaspoon Dijon mustard
½ teaspoon salt
Freshly ground black pepper
Directions:
1. Place ingredients in a one-cup jar with a tight-fitting lid
Shake to emulsify
Refrigerate leftovers
