prep & cook

Only one
salad dressing.

My favorite. I make it more than any other.

Makes about 1 cup

1 clove garlic

1 tbsp lemon zest

1/4 c lemon juice

2 tbsp champagne vinegar

1 tbsp Dijon mustard

1 tbsp honey

1/2 tsp salt

1/2 tsp freshly ground pepper

1/4 c extra virgin olive oil

1 tbsp chopped fresh herbs* (optional)

Blend all ingredients (except herbs) until well blended. (I put the ingredients in a wide mouth pint jar and use a stick blender.)
Taste and adjust seasoning. More salt? pepper? honey? Stir in the herbs.

• Herbs such as oregano, basil, parsley, chervil, chives, etc. (I don’t add the herbs to the basic dressing until right before serving. Thus, it keeps in the refrigerator at least a month, though mine never lasts that long.)

NOTE: This recipe is infinitely variable!

Sub different citrus for the lemon. I prefer Meyer lemon. (Another favorite is lime.) Try different vinegars. Different mustards. Different honeys.