This salad dressing is simple and easy to make. Most importantly it does not dominate the salad, but enhances its freshness.
Best used with mixed green leaf salads, but works well with other delicate salads that don’t need the additional kick of vinegar.
This should be considered a base salad dressing recipe. That is certainly how I consider it. Common variations, depending on what it is accompanying, include:
- Substituting walnut oil for some of the olive oil;
- Substituting truffle infused oil for some of the olive oil;
- Adding finely chopped parsley;
- Use whole-grain mustard instead of dijon;
- Add some chilli flakes (a 1/4 tsp should do);
- Substitute a light vinegar, such as rice vinegar, for the lemon juice.
So this recipe is quite simple right? And it is healthy. So why do so many people still buy commercial salad dressings. Generally the commercial offerings are very bad for your health – too much sugar, salt, and saturated fat. This Harvard Medical School report elaborates on why you should avoid store bought salad dressings.
You may ask how the 4 Tbsp of olive oil in this recipe can be good for you. It is extra virgin olive oil and it has well documented health benefits. Here is another Harvard Medical reference supporting the use of this ingredient.
delectabilia salad dressing
- 4 Tbsp extra virgin olive oil use the best you can find
- 3 Tbsp lemon juice or lime
- 1 rind of a lemon finely grated
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- Combine all ingredients in a shaker. Shake vigorously, then set aside to integrate for at least an hour.
- Rinse the salad in a colander and allow to drain. Pour over the dressing and toss, allowing excess dressing to drain away.
- Transfer to an appropriate salad bowl.