The thing I crave the most is a big, fat salad. Maybe it’s because Florida is always painfully hot and heating up a kitchen is no fun, or maybe it’s because a salad can be uber satisfying. Whatever the case, I had a hankering for an uncomfortably large kitchen sink salad with only-this-will-do Creamy Garlic and Dijon Dressing.
I first had this dressing while working as an intern for a copywriter. Because I worked out of her home, I’d catch glimpses of her super hero-esque mom activities: on the phone with clients while whipping up baked chicken nuggets, doing conference calls with students while making “big salad” with this dressing, making lunches for her husband and/or kids, all while standing on her head and mopping. I was supposed to be learning about copywriting (which I did…maybe) for my collegiate studies, but the big take-home point was this dressing!
While I’ve adjusted it over the years to suit my tastes, the basic idea remains unchanged: lots and lots of garlic.
- 10 cloves fresh organic garlic, peeled
- 1/2 cup organic extra virgin olive oil
- 1/4 cup organic white vinegar
- 1 tablespoon organic dijon mustard (Tree of Life brand is my favorite)
- 2 teaspoons organic honey (go local to help with seasonal allergies)
- 5 grinds of fresh black pepper
- Large pinch of sea salt
1. Place garlic in food processor. I use my small four cup one for this; it’s just the right size.
2. Add the olive oil.
3. Pulse until it’s completely blended and paste-like.
4. Add the vinegar, honey, black pepper, and salt. Pulse for about 30 seconds until it’s all blended. If your food processor has the option for chop and grind like mine does, alternate between both. The clockwise and counterclockwise chopping helps to break everything down. If not, it’s not a big deal.
5. Once it’s all blended, add the dijon. I do this last because I like to see how much it thickens the dressing. Dijon is a fantastic emulsifier. Pulse again for another 30 seconds. It should be super thick and creamy besides smelling like heaven.
6. Finally, choose a pretty, transparent container. I really like to use my vintage cruet that I got for a quarter at at thrift store.
This dressing keeps very well in the fridge, but I’d use it within a couple of weeks. Trust me, though, it won’t last that long. Oh, and by the way, if your’e feeling gutsy, add some tarragon! The anise flavor really gives this dressing an unexpected and pleasant twist. Happy eating!