This is my go-to salad dressing. We use it on pretty much every salad we have, excepting Caesar and taco salads. It's fabulous not just on green salads, but also on potato salads, pasta salads, and other veggie salads. The formula is adapted from my mom's recipe, which I believe was adapted from a Canadian Living recipe. I always make it in a mason jar for mixing and storage reasons; it keeps for about a week in the fridge. It's fun to try different variations on this formula; some are suggested in the recipe below. This makes enough for 2-3 Paul-and-Karey-sized salads, which is to say, quite large for 2 people. I'd guess it's enough to lightly dress 16 cups of greens.
What I use:
1 clove of garlic, pressed (Other possibilities: minced shallot)
1 Tbsp granulated sugar (Other possibilities: maple syrup, honey, brown sugar)
1 Tbsp Dijon mustard (Other possibilities: any fancy mustard you may have kicking around. Keen's is quite good)
1/2 tsp salt
Good grinding of black pepper
2 Tbsp red wine vinegar (Other possibilities: lemon or lime juice; cider, sherry, white wine or balsamic vinegar)
5 Tbsp extra-virgin olive oil (Other possibilities: light olive oil, canola oil, walnut or other nut oil, avocado oil)
Combine all ingredients in a jar with a tight fitting lid and shake away! Taste for balance and seasoning by dipping a leaf from the salad you are making; it's hard to tell by tasting the dressing straight.
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