I think I was around the age of 12 when I was introduced to salads. I don’t know how it happened, but I was at a restaurant with my family and it suddenly dawned on me to order a salad. Ever since, me and salads have been best pals. I order them out regularly, I take them for lunches, I make them for dinner. But I haven’t been brave enough to make my own dressing until the last year or two.
I happened upon this recipe a few months ago and bookmarked it for further use. Finally, I made a mason jar of creamy dressing last week. It was an inspiration. So simple and so delicious.
I’ve since made it three times… in only 7 days. Its that good. While its not part of How to Cook Everything or the project this blog is dedicated to, I feel it my duty to pass it along to the public. Try it. Today.
Since I’m not one to measure when making things like dressing, I’ve included my eyeball measurements. They are probably not accurate, but I just made a jar and it turned out good.
Creamy Salad Dressing
1/2 cup mayonnaise (about 1/4 a mason jar)
1 teaspoon Dijon mustard (heaping, I love things tangy)
1-2 gloves garlic, minched (or more… I used 4, but they were small)
2 1/2 teaspoons lemon juice (or 1 juice lemon)
3 tablespoons water
freshly ground pepper
Put in a mason jar and shake vigorously.
Originally stumbled upon here.
Pictured here with pork tenderloin, risotto, and braised leeks.