Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

It's so nice to have a couple of salad dressing recipes that you can whip together on Sunday, to use through the busy work week. This is one of ours.

Every Night Vinaigrette
  • 2 teaspoons finely minced garlic
  • 1 1/2 tablespoons chopped shallots
  • 1 tablespoon lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/4 cup apple cider vinegar
  • 1 egg yolk
  • Coarse sea salt
  • Freshly cracked black pepper
  • 1 1/2 cups canola oil

    In food processor or blender, combine garlic, shallots, lemon juice, Dijon mustard, honey and apple cider vinegar, pulsing to combine. Season to taste with coarse sea salt and black pepper. Add the egg yolk, pulsing to combine until smooth. With the machine running, slowly drizzle in the canola oil to emulsify. If it separates, add a scant tablespoon of hot water to emulsify again. Taste and add more salt and pepper if necessary.

  • Recipe Seeds: Arugula, Arugula, Batavian Lettuce, Butterhead Lettuce, Endive - Frisee, Garlic, Iceberg Lettuce, Lettuce, Looseleaf Lettuce, Oakleaf Lettuce, Romaine Lettuce, Salad Blends, Salad Greens, Shallots, Specialty Lettuce, Spinach

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