20 Dips, Dressings, Sauces, and Spreads
READERS OF MY BLOG OFTEN TELL ME THAT THEY ASSOCIATE ME WITH SALAD DRESSING, and I can’t imagine a better compliment. Dressings, dips, and sauces will get you excited about vegetables, both raw and cooked. They can make or break a salad, liven up a boring bowl of grains, or add life to zucchini noodles or raw “rice.”
I EAT MANY DIFFERENT TYPES OF VINAIGRETTES, made with all sorts of oils and vinegars and citrus fruits for acid. This vinaigrette, though, is a great basic to have on hand. A mixture of olive oil, raw apple cider vinegar—which is rich in enzymes, antibacterial, and may aid in fighting fungal infections—and some sweetness from maple syrup, it’s universally appealing and works on a variety of different salads.
MAKES ¾ CUP DRESSING
½ cup olive oil
¼ cup apple cider vinegar
¼ to ½ teaspoon sea salt
1 tablespoon Dijon mustard
2 tablespoons pure maple syrup
Whisk all the ingredients together until smooth. You can use a blender or food processor to mix as well.
Store in an airtight container in the fridge. The dressing will keep for several weeks.