Prep 5 mins
Cook 0 mins
You can experiment with different vinegars with this dressing, to achieve different tastes. I use 2 garlic cloves, but 1 also works nicely. Sometimes I toss some fresh parsley into the food processor as well.
- 2⁄3 cup extra virgin olive oil
- 1⁄4 cup apple cider vinegar
- 1 teaspoon white sugar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced (I use 2)
- 1⁄2 teaspoon salt
- freshly ground black pepper
- Best made in a food processor: combine all ingredients in food processor except oil; let oil drip slowly down through the feed tube while machine is running; let process until oil is combined.
- Taste and add more salt and pepper if desired.
- You can also whisk all ingredients together in a mixing bowl.
- Makes enough to toss 1 or 2 salads, depending on how much dressing you put on a salad; keep refrigerated if not using right away.
This dressing certainly caused people to stake out their camps! I served it to my dinner club; myself and one other thought the cider vinegar made it have too much 'bite'; the other two guests and my husband *loved* it! I used two garlic cloves as well, and also added a pinch of herbs de provence. I will make this again, but would like to experiment with other flavours of vinegar! As a note, this dressed 3 salads nicely and we still had leftovers!
I enjoyed this. I put it on a chopped salad of red peppers, cucumber and radishes. I think that I might cut back on the vinegar or maybe try a different vinegar cause it did have quite a bite to it. I did love the garlic it was yummy.
Yum! I also used 2 (rather large) garlic cloves, but it could have taken another one without being too much, I think. And I didn't use near as much oil as 2/3 cup; I always make my vinaigrettes with the oil equal to or less than the vinegar and it turns out fine. I also added the zest of one orange, 3 tbsp of parmesano reggiano, and super-thin slices of a 1/4 of one large onion. This is a good dressing to experiment with, and I definitely will again!