Saving the World Through Salad Dressing

By Iron Chef Leftovers

“I am going to solve all the world’s problems with one salad dressing” –Michael Struk

Salad dressing is usually an afterthought to most people. We buy it pre-made in a jar and it is loaded with stabilizers and salt. What most people don’t realize is that salad dressing is really easy to make at home. My friend Mike adapted the below recipe from the “Le Bec Fin Cookbook”. The dressing is amazing and takes about 5 minutes to prepare.

The Software
1 1/2 cup Good Extra Virgin Olive Oil
1/2 cup Walnut Oil
1/3 cup Verjus
10 Stalks Lemon Thyme – leaves removed from stems
20 basil leaves – chopped
1 tablespoon Mayo
1 teaspoon Dijon Mustard
1/3 teaspoon granulated garlic
Salt and Pepper

The Dressing
Combine everything but the salt and pepper in a blender or food processor. Blend until combined. Taste and add salt and pepper to taste. That is it. It will take you longer to measure the ingredients than it will to put this together.

Notes
If you don’t want to go out and buy Walnut Oil, just substitute Olive Oil for it. If you don’t have Verjus (and you really should in your pantry – don’t know what Verjus is? Click here), substitute a good Red Wine or Champagne Vinegar. You should be able to find Walnut Oil and Verjus at any good specialty food store (in Seattle I would recommend DeLaurenti; over the web I would recommend chefshop.com – which conveniently also has a retail location in Seattle). This recipe produces a good amount of dressing – it can either be scaled down or put in a container and kept in the fridge for 3 days. If you want a thicker dressing, add a bit more Mayo to it.

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