OLIVE OIL AND RED WINE VIN DRESSING
- olive oil
- red wine vinegar
- garlic
- ginger
- Bragg’s (or soy sauce)
- maple syrup (or honey)
- Pour a few good splashes of olive oil into a jar, blender or mini food processor.
- Add a good splash of red wine vinegar- you want to have a ratio of about 3 parts oil to 1 part acid.
- Add a clove of garlic + small piece of ginger, both finely diced.
- Add a splash of Bragg’s and 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!