Wednesday, April 9, 2008
This recipe goes along with the Lasagna dinner post. Don't worry though, it's much simpler and faster to make than the lasagna! I've been making this a lot lately because my first crop of vegetables are ready and waiting in my front yard. There's nothing more satisfying than walking outside and pulling a bunch of radishes out of the ground and snipping some baby greens for a tasty simple salad. I can't wait 'til I have fresh tomatoes to add in the summer! This dressings even good with sweeter salad toppings like strawberries, raspberries or candied walnuts.
1/3 cup Balsamic vinegar
1 medium garlic clove
1 1/2 Tbs. honey*
2/3 cup olive oil
1 tsp sea salt
fresh ground pepper
In a blender, blend the vinegar and garlic for about 30 seconds until well blended. Add the honey, salt and pepper and blend a bit more. Next, with the blender running, pour in the oil in a slow steady stream until the dressing thickens. If you want the dressing to stay thicker, you can also add about 1 tsp of dijon mustard when you add the honey. It also adds a nice subtle flavor. Toss the enough dressing with whatever salad greens your using until all the leaves are lightly coated.
This dressing keeps a while in the fridge which is great. If the oil solidifies, just let the dressing sit out at room temp for a while before using it.
*You can leave out the honey, but the taste will change a lot.