A&M: We love that this dressing can be made in just a few minutes but contains a couple of surprises: the additions of both golden (or white) balsamic vinegar and Worcestershire sauce. (Why didn’t we think of that last one?) But what thrills us the most is Leslie’s suggestion to just throw everything in a jar and shake. It’s an easy way to emulsify the ingredients, and storing leftovers is a snap. This is the perfect dressing for a salad of young, tender lettuces.
1 teaspoon Dijon mustard
1 garlic clove, peeled and lightly crushed with the side of a knife
¾ cup extra virgin olive oil
4 teaspoons balsamic vinegar
2 tablespoons golden (or white) balsamic vinegar
¼ teaspoon Worcestershire sauce
Salt and freshly ground black pepper
- Place the mustard and the garlic clove in a bowl or glass jar.
- Add the olive oil, vinegars, Worcestershire sauce, and salt and pepper (to taste), and mix well (or shake, if in a jar).
- Taste for seasoning and add more of any of the ingredients to get the right balance.
Photography by Sarah Shatz
TIPS AND TECHNIQUES
Leslie said not to refrigerate the dressing once you’ve made it, but it does benefit from some sitting time, which simultaneously intensifies and rounds out the flavors. Use the dressing within a day or two.
Tatiana131 suggested adding “a hint of apple cider vinegar.”
ABOUT THE COOK
Leslie Shatz is a retired development/marketing director for nonprofit arts organizations and lives in Stockbridge, Massachusetts. She’s also our photographer’s, Sarah Shatz’s, mom!
Her favorite recipe from a cookbook: “Many, many years ago (1972) I bought a paperback edition of The Elegant but Easy Cookbook, by Marian Fox Burros and Lois Levine, and found I loved their recipe for fruit torte. My husband and children dubbed it ‘the 24-hour cake,’ since it’s so tasty there are only a few stray crumbs left on the serving plate one day after I make it.”
WHAT THE COMMUNITY SAID
sexyLAMBCHOPx: “I love using mason jars to make and store homemade salad dressings—less mess and fuss and inspires me to make my own more often. Can’t wait to try this one!”