The Kitchn: The Kitchn: The homemade dressing that makes me excited to eat salad
1/3 cup neutral oil, such as grapeseed, vegetable or canola
1/4 cup olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
Freshly ground black pepper (optional)
1. Finely grate the zest of 1 medium lemon (about 2 packed teaspoons) into a small jar or bowl. Juice the lemon (about 3 tablespoons) into the bowl. Finely chop 2 garlic cloves (if using anchovy fillets, finely chop 4 together with the garlic), chopping until it is paste-like. Add the garlic and anchovy or 2 teaspoons anchovy paste to the bowl.
2. Add 1/3 cup neutral oil, 1/4 cup olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a few grinds of black pepper if desired. Whisk or seal and shake the jar until combined and emulsified.
Recipe notes: Refrigerate in an airtight container up to one week. Re-whisk before using.
(Christine Gallary is deputy food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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