Having a go to salad dressing is key and this recipe will give you just that. It’s the starting point for zestier versions that I’ll be posting in the coming weeks, but tasty enough as is that your diners will be asking “who makes that dressing” to which you can casually reply “oh it’s just one I whipped up (adding ‘from dollop of zest’ is optional)“.
This recipe will make 8 oz. of dressing, almost a container full (more on the awesomeness of the container below). It stores well in the refrigerator, although around here it’s usually used up very quickly. You’ll be reaching for it more than you think and find it pairs well with lots of flavors – leafy salads, grilled vegetables, tuna fish, pasta salad, sandwiches and it’s great on bean salad.
The simple syrup cuts a little of the sharpness of the mustard and vinegar but the final dressing will have strong flavors of both. If you prefer more or less vinegar and mustard flavor adjust the amount of simple syrup you use.
There is one thing, better than the dressing recipe, that I’m going to share with you and that’s the nifty container it’s made in. This find changed my salad making life! Seriously! Gone are the days of dressing spots on my favorite beach cover-up from shaking the jar before serving. So long leaky lids that let dressing drip in the refrigerator – this container works! You can mix the dressing right in the glass container (some versions have measurements listed on the side), shake it up, pour (without drips), snap it back up and store the leftover in the refrigerator. Tres bien!
I served this dressing on a mixed green, cucumber, rasin and pine nut salad the other night and everyone went back for more. Enjoy!
- Olive oil - ½ cup
- GREY POUPON Dijon Mustard – 1 tablespoon
- Simple syrup – 2 tablespoons
- Rice vinegar – 6 tablespoons
- Ground black pepper – 30 turns
- Combine all ingredients in container or jar
- Ensure top is closed
- Store remaining dressing in sealed container in refrigerator