Salad dressing, you guys. It’s vastly underrated.
I’d love to wax lyrically about the subject, and a poem about salad dressings would be amazing, but I’m feeling uninspired. January is sucking the life out of me, and I’m tired. What do I blame it on? A lack of vitamins. So let’s eat more salads!
Everybody knows vitamins are no good without a helping of good fats, which is just as well, because raw vegetables are not the most exciting of foodstuffs. This is where this here salad dressing comes in: It’s so, so tasty, and because it’s quite rich, it turns a boring salad into a main meal. Just serve it with crusty bread, and everybody’s happy and stuffed with vitamins.
Here’s what you need
- 2 tbsp mustard (I prefer the grainy French variety)
- 2 tbsp vinegar (I only have balsamic vinegar, which works well)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1/2 cup of cold-pressed grapeseed oil (Hahaha. Who has that? Use any oil but olive)
- 1 small tub of sour cream (I used Greek yogurt, because let’s not overdo it)
- 1 tsp curry powder
- 1 tiny bit of cayenne pepper, to taste
Here’s how you do it
Gently heat the honey, mustard, soy sauce and vinegar and combine well. Remove from the heat and add the oil in small quantities, mixing well. 1/2 cup is actually a bit too much, I think, but you decide. Once this is mixed well, add the yogurt or sour cream and stir it in. Season with the spices. The smell of this dressing is amazing. It goes with everything — the original recipe calls for a salad with hard-boiled egg, ham, grapes and walnut pieces, but use whatever you have, as long as there are some raw vegetables in it. Then smother it all in the dressing and enjoy. It’s delicious, but not too evil. And come February, we’ll all be feeling better.