Foodie Friday: How best to dress your salad


Let’s real talk here for a second shall we?!

About salads…Yes, salads. True or false, the dressing makes or breaks the salad?

TRUE, 100% true, right?

Okay, maybe you’re not as passionate about this as I am but I’m sure you can appreciate the sentiment right? I mean you can throw almost any combination of delicious local greens, fresh veggies and/or fruit, seeds, nuts, cheese, etc into a bowl together and it’s gonna taste pretty yummy. But if you top it with a dressing that is just okay, you’re going to be disappointed. It’s a fact. Clearly, you can tell I’ve been burned by this before. Admittedly, I’m that person who has contemplated taking my own salad dressing to dinner parties. Seriously.


This is why I am sharing my favourite go-to homemade salad dressing, Honey Dijon Balsamic. It has the perfect ratio of sour, sweet and oil so it holds its own on almost any salad. It’s relatively easy to make up and keeps in the fridge for 2 weeks. Adapted from Chef Michael Smith, The Best of Chef at Home: Essential Recipes for Today’s Kitchen

1 cup extra virgin olive oil
1/2 cup balsamic vinegar (sometimes I do a 1/4 cup balsamic and 1/4 cup lemon juice)
1/2 cup honey
1 heaping tablespoon Dijon mustard
a generous sprinkle of sea salt and freshly ground pepper

So, treat your next salad right, ok?! And hey, let me know how you like it will you please? 🙂




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