It Turns Vegetables Into Food

The Maestro Doles Out The Eyebrow

Oh really, she says? Yes, really. Salad dressing:

  • Two ounces of a good olive oil,
  • About 3/4 of an ounce of balsamic vinegar,
  • One clove of garlic,
  • Half a lime, and
  • Some powdered wasabi.

And small mason jar or other glass container with a lid. Peel the garlic, give it one good thump under the flat of a knife and drop it in the jar. Squeeze the lime juice in and add the oil and balsamic, then sprinkle in the wasabi.

Close the lid, shake vigorously and put in the fridge an hour or so before it’s time to serve it up. I made this up one night, and I’ve had it a couple of times, since; This is a surprisingly uncomplicated, rich-tasting dressing that hints at its ingredients without them rushing you all at once, and makes your basic mixed green salad taste like a pretty opulent meal.

2 Comments

  1. Posted February 3, 2010 at 3:27 pm | Permalink

    I much prefer the term “salad gravy”

  2. V
    Posted February 16, 2010 at 2:01 pm | Permalink

    It takes an extra step, but I find that drizzling the oil onto the greens and mixing them up first helps with the rest of the dressing. Maybe I just prefer an Italian style to French?