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Salad dressing for leaf salads

updated

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Ingredients for 1 servings:

  • 2 tsp, leveled salt
  • 50 g sugar
  • 6 tsp, strained mustard, medium hot
  • 1 garlic clove(s)
  • 1 onion(s)
  • 500 ml rapeseed oil, cold pressed
  • 100 ml walnut oil
  • 250 ml vegetable stock
  • 150 ml orange juice
  • 150 ml vinegar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

keeps at least 3 weeks in the refrigerator

Chop the garlic and onion. Let the vegetable broth cool. Blend all ingredients thoroughly in a blender. Pour into bottles (or cream bottles, if desired) and refrigerate. It will keep for at least 3 weeks; I’ve even stored it for 6 weeks without any change in flavor. It goes well with leafy salads, and you can also vary it with cream, sour cream, or crème fraîche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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