Dear Homemade Salad Dressing,
Your store-bought counterparts are beyond disappointing. Except for the Asian ginger Makoto dressing I will never figure out. But you are deliciously perfect with a hint of tangy mustard. Store bought ranch will never compare to your tart red wine vinegar and the way your components separate. Looks are deceiving. A homely jam jar containing a mysterious brownish liquid is far from appealing, but looks aren’t everything. You can cheer up even the saddest of iceberg lettuces. That’s what I love about you! Never change.
- ½ cup extra virgin olive oil
- ¼ cup plus 1 tbsp red wine vinegar
- 2 tsp dijon mustard
- 2 generous pinches of salt
- fresh ground pepper
- In a jam jar, combine all the ingredients and shake to combine. Keep in the refrigerator up to two weeks.
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