Happy Monday, y’all!
As mentioned, Erik & I are currently on a strict “no carry-out” rule (with the exception of work events).
That means, I am constantly coming up with recipes, meal planning, and need all the help I can get
This dressing is one thing that remains constant.
For starters, it’s damn delicious & literally goes on everything. I make it with ingredients that I constantly have on hand (aka I never need to add something weird on my weekly Instacart order that I’ll only use once), it is extremely versatile, and the possibilities are endless!
For the most part, dressings are super simple.
Basically all you need are:
Oil + Acid + Seasonings.
If you want to get super bare bones basic (& this is easy to do if you’re trying to eat light in a restaurant), you can do just straight up oil & acid – lemon juice or vinegar – & season to taste with salt and pepper.
Well, I’ve mentioned throughout this blog that I am a major flavour whore so I took that and took it one step forward.
Pretty much, it’s just olive oil, lemon juice (my acid), grated garlic, salt, pepper, seasoning!
To grate garlic, I use this garlic grater that I got from the Union Street Festival & it’s easily my favourite thing I own in the kitch. You can find it here (also can use to grate ginger or turmeric). Feel free to use a garlic press, dice really fine with a knife, and press your knife on it back and forth to make a paste. Hell, if you like the texture, then just keep it minced. Do what you want!
As far as seasoning, I use this Braggs Seasoning because it has everything I could possibly want in it & I always have it in my cupboard. Speaking of Braggs, their olive oil is my all time favourite & what I use in this recipe. #notsponsored
Go crazy! Some combos that would be bomb are:
crushed red pepper + oregano + parmesan cheese (optional)
turmeric + ginger + cayenne (dare I call this a detox dressing?)
thyme + diced shallots + a kiss of honey
mustard powder + paprika + parsley
ginger + sesame seeds + a kiss of soy or aminos
And as far as to make it, here is the easiest trick in the book, but use a mason jar! Add all the ingredients (lemon juice, olive oil, s&p, seasonings) in a mason jar, seal, & shake shake shake! You have a go to, air tight container that you can use over & over again or to take to work. As my girl Ina Garten would say, how easy was that?! (soooo stoked for her Cooking For Jeffrey cookbook! Champagne at Shannon’s cookbook club, anyone??)
This dressing really saves my ass when I do these challenges with Erik. If I get home from work, and just don’t feel like dealing with anything, I can just slice up some spa chicken (even better if I have left overs!) over some greens, and add this, and I have a super fancy salad that took less than 20 minutes… or 2 minutes if using left overs.
I make this every Sunday and keep it in my fridge. Easy.
I didn’t do it in these pictures, but it’s also very good with bleu cheese or feta.
And it can literally go on everything! Of course salads, but you can also use it as a sandwich spread, mixed in with some quinoa. If you want a light pasta dish, toss this on! This would be lovely with pasta alternatives like spaghetti squash or zoodles.
PS – use some medicated (MMJ) olive oil & there you have a majorly out of this galaxy salad dressing.
In fact, you can even use it as a marinade (I like to mix it with greek yogurt or dijon or both & coat it on chicken and bake for 40 mins in a 350 degree oven.. EASY). Add some parsley, and you got a sexxed up gremolata to stir into soups or put on everything.
Also, my favourite salad? Easy! A mix of baby kale & spinach, red onions, carrots, avo, sliced cherry tomatoes, celery or cucumbers (Whatever I have on hand), bell pepper, pepperoncinis, & feta cheese tossed in this dressing.
Give it a go! Let me know what you use it on! I promise you will NEVER go back to store bought dressings with the sketchy ass ingreds.. in fact, I haven’t bought one in years now thanks to this!
Any other easy go-to recipes or condiments that really save your ass in the kitchen?? Let me know!
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