I used to always buy bottled salad dressing. Sure, I’d tried making it from scratch, but it was never thick enough. It slid off the lettuce like an Exxon Valdez oil slick.
All that changed a few years ago. I realized that the elaborate cursive writing on one of my tea towels, (which I had never actually taken the time to read) was actually a recipe for salad dressing. Hmm . . . I thought to myself, I have all the ingredients for that!
I mixed everything up, and delish, magic was created.
Katy’s Tea Towel Salad Dressing
Mix all ingredients in a bottle and shake to combine:
- 1/2 cup olive oil (I’ve used canola oil as a substitute)
- 1/4 cup sweet rice vinegar
- 3 finely minced garlic cloves
- 1 Tablespoon honey
- 1 Tablespoon grainy Dijon mustard
- Salt and pepper to taste
This dressing gets rave reviews from dinner guests, and the recipe is a frequent request. It transformed my older son from a salad-hater to a salad-glutton. Something I once thought as likely as Ralph Nader’s purchase of a Hummer dealership.
Remember this, fellow Non-Consumers. Every time you can whip up something from scratch, there are wonderful ripple effects. You’ll save money, decrease packaging which clogs our landfills and recycling plants, and will eat less processed food.
Most importantly, though, the end product is usually far more delicious than something pulled off a dusty grocery store shelf.
-Katy Wolk-Stanley
“Use it up, wear it out, make it do or do without.”
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I’ve been both making and buying salad dressing for a while. There’s a favorite of ours at New Seasons that I can’t duplicate. But I decided yesterday I am going to try, and I wondered where I would get a shaker to make and store it in. Well, duh — I could use the old bottle rather than recycling it!! Another option — those Tazo tea bottles are about the size of a salad dressing bottle. (Tazo was on sale last week!) I’ll keep one or more of those around for future re-use!
FYI, I learned recently that mustard is an emulsifier — which may explain why this recipe isn’t giving you the “oil slick” results you used to get.
I’m glad to hear you are going to try my recipe. The “mustard as emulsifier” makes sense. Ah hah!
Thanks,
-Katy
Did you know you have a teeny-tiny smiley at the top of your blog? I just noticed that.
I found my way here from noimpactman.com. I recognize your name — you were my labor nurse when I had my little Maggie in August 2004. You will always be one of my favorite people. Thanks!
Katy, this recipe looks great! I always make my own salad dressing, usually with balsamic vinegar, but this looks like a nice twist. I’ll give it a whirl. Thanks for sharing!
Katy,
I make my own dressings too. Try using hazelnut, walnut or other nut oils and other vinegars for a change of flavors. The honey is also acting as a thickener as well as balancing out the acid of the vinegar. You can use a bit of sugar or agave nectar if you are out.
Thank you for the dressing recipe. While it did not turn my son into a salad lover, I thought it was absolutely delicious.
Just found this by way of Slashfood. I make a very similar dressing, only I use a white wine vinegar. Delicious!
I had forgotten about this recipe, but recalled it yesterday when I was looking for a completely dairy-free salad dressing for dinner last night. It was a big hit!
I was just having a conversation this weekend about feeling guilty for not regularly making such an easy thing as salad dressing. I am most definitely trying this one out.
It’s also particularly tasty with shallots (with or without the garlic – I usually just use shallots.) Sometimes I chop up fresh rosemary or parsley and toss that in too.