Our neighbor Teresa Bobbitt is thrifty, creative, and resourceful—a master of cheap eating. She’s developed a salad dressing that varies in ingredients but is unfailingly good because she layers flavors, using multiple oils, acids, and herbs. With the sesame oil and soy sauce, this dressing has a slight Asian flavor, but you can use anything you like, as long as you keep the basic proportions. Here’s a recent batch she made:
1/3 c. toasted sesame oil
1/3 c. flaxseed oil
juice from ½ lemon
1/3 cup cider vinegar
½ cup balsamic vinegar, or to taste
1/3 cup soy sauce
1 T. herb-flavored salt
1 t. grainy mustard
2 t. curry powder
4 garlic cloves
A few leaves of mustard greens and arugula
1 t. grainy mustard
2 t. curry powder
4 garlic cloves
A few leaves of mustard greens and arugula
Assorted herbs*
Whiz it all up in a blender, and enjoy. Serves many people.
* Teresa uses dried herbs in winter, fresh in summer, using anything that’s available, including thyme, tarragon, dill, chives, basil, and oregano.
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Beautiful salad!
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Nasturtiums are delicious, if you have them...
ReplyDeletehow long can you keep this dressing without it spoiling? i cook for one most of the time :/
ReplyDeleteTeresa says that she keeps her batches in the refrigerator for three to four weeks. We don't see any reason why this dressing wouldn't last four weeks if refrigerated.
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