The Best Salad Dressing Ever… Recipe
I know that sounds hyperbolic but take it from someone who thinks salad is anathema in the cold months. And here in Pittsburgh, that would be 3/4 of the year — in this tropical girl’s definition of “cold”.
Its one of the best uses of herbs this side of California and Colorado. You know you have that marjoram you bought a while back for that one recipe. And tarragon, wow, we use it almost as stingily as we use saffron, that thing is potent – there’s a thin sprinkle in between “French” and “tastes like earth.” So if you make this your house Salad dressing and have it on hand all season long, those bottles will finally see some rotation in your spice rack.
I like to use this dressing on a crispy romaine salad tossed with mesclun, cucumbers, tomatoes, black olives, thinly sliced radishes, chickpeas, pumpkin or sunflower seeds and a hefty sprinkling of fresh parsley and scallions. Bring this to a picnic. In fact, make Dale Carnegie proud. Win friends! Influence people!
- 2 c. extra virgin olive oil
- 2 oz. garlic (about 1 head), chopped
- 2 tsp. tarragon
- 1/2 tsp. thyme
- 1/2 tsp. marjoram
- 1/8 tsp. rubbed sage
- 1/2 tsp. rosemary
- 1 1/2 T. basil
- 2 1/2 T. oregano
- 1-2 tsp. salt
- 1/2 – 1 tsp. pepper
- 1 c. lemon juice
- 1 T maple syrup (optional)
Place in blender and blend together OR place in a wide neck bottle and emulsify with your immersible blender.