When it comes to salad dressings, simple is best and yet somehow I have munched through fields’ worth of salads dressed oh-so-terribly – too slimy, too sticky, too sweet, too limp, too acerbic. Too shop-bought. The trick, as with most things, is in the balance of sharp and sweet. And, as with most things, this is partly a matter of personal preference so for your perfect dressing formula, you will need to taste taste taste!
This dressing really is the bee’s knees – you can drizzle it on salads, spread it on bread or even dip your fingers into it and it will have your guests and salads alike simpering for more. Go on, indulge them!
The Bee’s Knees salad dressing
– 5 tablespoons extra virgin olive oil (the best you can get your hands on)
– 1 tablespoon runny honey
– 1 tablespoon balsamic vinegar
– 1 tablespoon fresh lemon juice
– 1 clove garlic, crushed
– salt & pepper, to taste
Put all the ingredients into a jar or bottle, pop the lid on and give it an enthusiastic shake to emulsify. Taste and tweak as required – add a bit more sharp or sweet, salt or pepper, until it tastes so good that you want to drink the stuff neat.
Choose some very lucky salad leaves and get drizzling! Tip: To avoid limp salad, only dress (the salad, not yourself) a few moments before serving.
Will keep in an airtight jar or bottle in the fridge for at least a week.
Source: Recipe and photos from pip & little blue.
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