This is my favorite salad dressing. It takes about 5 minutes to make and is so much tastier than the store bought versions.
- ½ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 garlic clove, crushed
- 1 tablespoon minced (finely chopped) fresh basil
- 1 teaspoon dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
In a small bowl combine above ingredients. Whisk in the oil until smooth. A fork will work just fine if a whisk is not available.
Spoon over salad and enjoy. I made this to have with romaine lettuce with fresh cucumbers and tomatoes from my garden.
You can vary the ingredients according to taste. A 3 or 4 to 1 ratio of oil to vinegar is best. Start with that and add more vinegar if desired.
The dijon mustard is an emulsifier, it keeps the oil and vinegar from separating. I only use a small amount because too much mustard will overpower the dressing.
For a less garlicy taste, instead of crushing the garlic clove in a press, pierce it with a knife and let it sit in the oil for about an hour and remove before adding the oil to the ingredients. Another option is to add a teaspoon or two of minced parsley, which will cut the intensity of the garlic.
This dressing will keep in the refrigerator for a few days.