I rarely use any other dressing for my salads than this simple recipe. It’s a crowd pleaser. I usually make double or triple the recipe to keep on hand and for those who like to pour a little more of it on their salad.
INGREDIENTS:
- 1/2 Cup extra virgin olive oil
- Juice from one large lemon
- 2 Garlic cloves run through a garlic press (I will sometimes use more than 2 if they are small cloves and because I love garlic!)
- 2 Tbsp tarragon vinegar or vinegar of your choice
- 2 Tbsp dry oregano
- 1 Tsp Dijon mustard
- 1 Tsp salt
- 1/2 Tsp pepper
INSTRUCTIONS:
- Place all the ingredients, except for the olive oil, in a bowl and blend.
- Slowly add the olive oil whisking at the same time. This emulsifies the dressing.
- I store mine in in a jar with a tight lid or in a salad dressing container in the refrigerator. The oil will solidify so take it out a little before serving and give it a good shake.