a couple tablespoons of light oil (I use canola)
a drizzle of malt vinegar
a drizzle of lemon juice
a drizzle of soy sauce
This is one where you kind of just have to add things in small amounts, then shake it up and taste it. But, it's very salty and the malt vinegar adds a lot of depth. Then I pour it all, garlic bits and everything onto my salad (I love it on baby greens or spring greens--the softer lettuces). It's very sharp with the garlic, so if you're not a fan of the fresh garlic then you probably wouldn't like this dressing.
1 comment:
This would be good on my fave new sidedish--whole frozen green beans that steam in their own microwave bag, with halved grape tomatoes and tossed with vinagrette and let sit at room temp (you can serve it immediately but it's better if it has a chance to sit and soak up the dressing). If you like onion, sliced purple onion could be good in this, but I hate onion.
Post a Comment