I have never served this dressing to anyone who hasn’t commented on it. It’s hands down the most delicious dressing I have ever tasted.
The recipe for this dressing was born when I asked a co-worker to pick me up a lunch, back when I lived in Toronto. When he brought me a salad from one of my favourite restaurants, I expected to have a nice quick fresh lunch. What I didn’t expect was to have the best salad of my life.
That week I worked relentlessly in attempt to replicate the dressing: it’s thick emulsified consistency, sweet fruity herb-like flavour and the ultimate balance of sweetness and tartness. Few days later – success at last!
So here’s my most treasured salad dressing. Takes minutes to prepare it and expect to be pleasantly surprised with its flavour.
Whisk everything except oil well. While whisking, pour oil in a steady stream and keep whisking until emulsified. Alternatively place everything in a mason jar and shake vigorously.
If the dressing ever separates in the fridge, place the jar with the dressing in it in a pot of hot water. This will melt the oil, at which point you can re-whisk the dressing.
Ingredients
Directions
Whisk everything except oil well. While whisking, pour oil in a steady stream and keep whisking until emulsified. Alternatively place everything in a mason jar and shake vigorously.
If the dressing ever separates in the fridge, place the jar with the dressing in it in a pot of hot water. This will melt the oil, at which point you can re-whisk the dressing.
Happens to be Vegetarian.
Make it Vegan: omit honey.
Make it Low Carb/Keto/Paleo: omit honey, use Paleo-approved mustard.
Happens to be Dairy-Free.
Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your mustard.
