This fresh, flavorful dressing goes well with tender greens, avocado, cucumber, tomatoes, and steamed new potatoes. It’s also wonderful to use as a marinade for fish and chicken.
- 1 medium garlic clove, minced
- 1 ½ tsp. Dijon mustard
- Pinch of sugar
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh oregano
- 1 tsp. minced fresh basil
- 1 tsp. minced fresh mint
- 1 ½ tsp. fresh lemon juice
- 3 tsp. red wine
- ¾ cup California Olive Ranch extra virgin olive oil
- Sea salt and freshly ground black pepper
In a medium bowl, combine all the ingredients except the olive oil, salt, and pepper. Slowly whisk in the olive oil until well blended. Season with sea salt and freshly ground black pepper.
Recipe courtesy of Jessica Strand, Salad Dressings (Chronicle Books, 2008)
Photograph by Maren Caruso