When I’m looking for a dressing that’s big and bold—maybe to dress a salad with bold ingredients like radicchio or radishes or one that’ll be served with a big red wine—I turn to my husband’s signature Dijon Dressing and it never fails to satisfy. It’s thick and rich and pleasantly bracing, thanks to plenty of Dijon mustard, yes, but also plenty of minced garlic. (For more about how to make salad dressing, read this post.)
We made it by the gallon at my café, for leafy greens. But we dabbed it around other places, too—using it to oomph up potato salad, green bean salad, and our Greek-inspired tomato-cucumber salad. It’d also be good drizzled over steak or seared ahi, mixed with mayo for a dipping sauce, stirred into egg salad, or smeared onto a sandwich.
Bottom line, it’s easy to make. And easy to love. Like Doug. :)
Makes about 1 cup
- 3 tablespoons Dijon-style mustard
- 3 tablespoons red wine vinegar
- 4 cloves garlic, pressed through a garlic press or minced
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
In a small bowl or jar, combine the mustard, vinegar, garlic, salt, and pepper, whisking to dissolve the salt. Add the oil and whisk until well combined. Store covered in the refrigerator for up to several weeks.
