Tuesday, 19 April 2011

Our Special Salad Dressing

This is a variation on a family recipe that my mother has used since the 1970's.  No idea where it came from but it's a staple as far as we're concerned.  We gathered the ingredients together... as ever, there are not too many in our recipe.

To make enough to fill our shaker, we used
one garlic clove, one teaspoon of Dijon mustard, one teaspoon of runny honey, 100ml rapeseed oil and 100ml vinegar.
To make the dressing, we put 1 teaspoon of dijon mustard (check it's gluten free) and a teaspoon of runny honey in the bottom of the shaker. Then, the garlic was peeled and sliced before being crushed with a little sea salt. This was also added to the shaker.
Next, we added the rapeseed oil and vinegar (we use white wine or cyder vinegar) as well.

Having added all the ingredients to our trusty salad shaker, they looked like this...
Sous chef J was then in charge of holding the lid on and shaking and
... this is what we got!

Served over green salad, with avocado, on sliced tomatoes or mushrooms. It is delicious and keeps well.

Store in the fridge and shake well before serving.

If you don't have a shaker then a jam jar will work just as well... and a screw top lid's probably a better idea than the push in type of lid our shaker has!


  1. And at last we seem to be getting some nice weather to actually justify making salad. Good timing. Thanks for sharing
    Keith (Reluctant Housedad)