House Dressing
A tangy, balanced vinaigrette with a touch of Dijon and garlic — the kind of all-purpose dressing that makes a plain green salad worth eating.
Ingredients
- ¼ cupred wine vinegar
- 1 tspDijon mustard
- 1 clovegarlic(minced or pressed)
- ½ tsphoney
- ½ tspkosher salt
- ¼ tspblack pepper(freshly ground)
- ¾ cupextra-virgin olive oil
Method
- 01
Combine the ¼ cup red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, ½ tsp honey, ½ tsp kosher salt, and ¼ tsp black pepper in a jar or medium bowl. Whisk or stir until the salt dissolves.
- 02
Slowly drizzle in the ¾ cup extra-virgin olive oil while whisking constantly, or seal the jar and shake vigorously for 30 seconds, until the dressing is emulsified and slightly creamy.
- 03
Taste and adjust — more vinegar for brightness, more honey to soften sharpness, or a pinch more salt to bring it together.
- 04
Use immediately, or refrigerate in a sealed jar for up to 1 week. Re-shake or re-whisk before each use, as the dressing will separate on standing.
Adapted from public domain & community sources