OLIVE OIL AND ACV DRESSING
- 1 clove of garlic
- 1cm of ginger
- olive oil
- apple cider vinegar
- rice vinegar
- whole-grain mustard (or dijon)
- salt
- maple syrup (or honey)
- Finely dice garlic and ginger.
- Pour a few good splashes of olive oil into a jar, blender or mini food processor.
- Add splashes of apple cider and rice vinegar. You want to have a ratio of about 3 parts oil to 1 part acid.
- Add a little mustard and salt.
- Add garlic and ginger.
- Add a little splash of maple syrup to take the acid edge off.
- Seal your jar and shake, or whiz with a blender, submersion blender or mini food processor.
- Taste your dressing and balance it by adding more of whatever you think it needs.
- At the very last minute before serving your salad add the dressing a little at a time, tossing as you go. You don’t need to use everything you’ve prepared, it’ll keep for a bit in a sealed jar in the fridge. ‘Less dressing, more tossing’ is the mantra for salad success!