The basics: salad dressing

Monday re-blog and I am reblogging 2 of my favorite salad dressings. If you never made my mustard vinaigrette then you must try it, and my Caesar is a winner as well. It’s time for salads so stop buying bottled dressings and make your own with healthy fresh ingredients. They will keep in fridge for about 2 weeks. Very easy and very good, poured over any salad.

Cooking with Candi

Salad Dressing in the Cuisinart

Salad Dressings

I never buy bottled dressing. I don’t like the preservatives, etc. These are easy, and will keep for a few days  (Ball Jar or Good Seasons Cruet Jar; sold in almost every supermarket.)

For all of the dressing, I throw all the ingredients in a mini food processor, whole garlic and all

This one is my most favorite go-to dressing: 

 My Mustard Vinaigrette Dressing 

3 tablespoons champagne vinegar

about 1/2 teaspoon of fresh minced garlic (about two small cloves)

1 egg yolk (unless you’re spooked about raw egg, in which case you can omit and substitute with about a tablespoon of mayo. I always use egg.)

1/2 teaspoon kosher salt

1/4 teaspoon black ground pepper

1/2 cup olive oil

1 tablespoon dijon mustard

First, I put the garlic in the processor, then add everything but the olive oil. Give it a good whirl…

View original post 269 more words

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.