Best Dressing

With summer just around the corner, lighter meals are becoming increasingly appealing to Mike and I.  The warmer months are so short where we live up north that we savor each moment…and try to compensate by eating all the fresh summer veggies we can while they’re in season.  In the throes of summer’s heat, it’s actually pretty common for us to marinade a whole bunch of different veggies, then throw them on the grill and call that dinner.

Mmm, better than butter:  bread with olive oil.  A little pre-dinner snack… ;) 

This is my favorite all-purpose dressing, which often doubles as marinade in our house…I love it so much that at any point (especially during the warmer months) there’s usually a jar of it in my fridge.  It’s a great dressing or marinade for grilled, steamed, or roasted veggies, as well as fish, chicken, and steak.  It’s also delicious in pasta salads, bean salads, panzanella salad (Italian bread salad), or even just to dress salad greens.

A Note About the Olive Oil:  The kind of oil you use can take a dressing from good to amazing, so be sure to use good-quality extra virgin olive oil here.  Since I recently received a bottle of Carapelli’s Extra Virgin Olive Oil, I used that in my dressing.  Their olive oil is fantastic…it has a gorgeous green-gold color and a fruity, peppery taste.    

Best Dressing

(Yield:  About 3/4 cup)

1/3 cup extra virgin olive oil (I used Carapelli)

2 tablespoons apple cider vinegar (or red wine vinegar)

2 tablespoons honey

1/2 tablespoon Dijon mustard

1/2 tablespoon tamari sauce (or soy sauce)

1 tablespoon poppy seeds

1 tablespoon sesame seeds

1-2 teaspoons seasoned salt (more or less to taste)

1/4 teaspoon black pepper

1/2 small white onion, minced

1 small clove garlic, grated on a microplane

Whisk together all ingredients.  Store refrigerated up to 1 week.

Disclaimer:  The olive oil I used in this dressing was Carapelli’s Extra Virgin Olive Oil, which I received for free; opinions stated are my own.

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56 comments to Best Dressing

  • Nancy

    Does it need to be refrigerated?

    • Nancy, This dressing can be refrigerated for up to 1 week. Do you mean would a pasta salad made with this dressing be ok if left outside for a few hours, like at a picnic or BBQ? If so, yes, it should be fine. There isn’t anything (like raw egg) in it that need to be refrigerated until eaten. Hope you enjoy it if you give it a try!

  • BusyBee

    This dressing is aptly named; it is “the best”! I didn’t have poppy seeds so I substituted chia seeds. They were tasty and thickened the dressing a bit,but next time I’ll make sure to have poppy seeds on hand. Thanks for sharing such a delicious recipe!

  • I made this tonight and it was so delicious, I am pulling it out for any special or not so special occasion!

  • George Edw. Seymour

    Faith: Just posted this recipe to my Other Food and Drinks board, but was surprised that you said it would only keep for a week in the refrigerator. Why is that? Thanks, George

    • George,

      Thanks so much for your interest in this recipe. Every time I make this dressing it’s gone within a week (I’m a big salad eater!), so I don’t know how much longer it will keep for, and I didn’t want to make a claim that I’m not sure of. If you make it and want to see how long it will last, please let me know what the result is. Hope you enjoy it!

      Best,

      Faith

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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