This dressing is one that I make a lot of at once, and then keep in the refrigerator to use all the time. It keeps really well, is yummy and creamy without any eggs or cream in it (mustard is the emulsifying agent), and is great on salad greens. It’s also fantastic on broccoli, or green beans, or other veggies. Top the veggies with toasted green pumpkin seeds or other nuts if you like. The dressing is based on a recipe from Annie Somerville’s Everyday Greens.
I’ve added the recipe to my blog because last night I made a salad with the oven-roasted carrot slices—I dumped a pile of these bright little coins into a salad of green lettuce, this vinaigrette, and chopped pistachios. Oooh, it was awfully good!
6 tablespoons red wine vinegar
2 tablespoons Dijon mustard
4 medium cloves garlic, chopped coarsely
1 teaspoon sea salt or kosher salt
1-2 tablespoons honey
½ cup extra-virgin olive oil
Put first 5 ingredients in a blender and blend until completely smooth. Slowly pour in oil to make a creamy emulsion. Taste and season with more salt or honey if it needs it.