Salads have become a regular on my menu. Which means I am making salad dressings just as much. Since I totally despise bottled dressing, which is usually mass produced with tons of preservatives. Not to mention it makes that nice bed of leafy greens less nutritious than a stick of bubble gum. There is also no imagination to it. And there is my inner Alton Brown. Who would never forgive me for not making my own. So, I have been experimenting.
The following dressing is really easy to make. It is simple and needs no emulsifying to get the right taste and consistency. You will need a mason jar but any sealable plastic or glass vessel will do you just fine. I normally will serve this as a side salad or as the main course with some protein. Salmon, chicken or even steak make great additions and you can use the dressing as a marinade if salad is not your thing.
1/2 Cup olive oil
2 tbsp. Wildflower honey (clover will work just as well)
1 tbsp. Dijon Mustard
1/4 cup Apple Cider Vinegar
- Zest the lime and the orange using a microplane.
(You can use a regular zester but the microplane gets the zest very fine. So much that it seems to melt into the dressing)
- Juice the lime and the orange into a small 300ml mason jar
- Pour in olive oil, honey, and dijon mustard.
- Two pinches of salt
- Two pinches of pepper
- Put the lid on the mason jar and shake vigorously.
- Optional: Store in fridge 1 hr before serving.
Shake the dressing again just before serving to ensure a proper mix. I tend to mix my salad before serving. However, if you feel more comfortable with your guest(s) doing the honors so be it. I am sure they will not be disappointed with the outcome either way.