- Ready In:
- 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.
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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!
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!