Ginger Salad Dressing
Total Time
5 minutes
Prep Time
5 minutes
Rating
4.9 out of 5 stars
(37)
Ingredients
3/4 cups
- ½ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar, to taste
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup or honey, to taste
- 2 teaspoons finely grated fresh ginger
- ½ teaspoon fine sea salt
- About 20 twists of freshly ground black pepper
How would you rate this recipe?
Preparation
Step 1
In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
Step 2
Taste, and adjust if necessary—for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
Step 3
This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simply let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.
Step 4
Save recipe for the next time?
Chef's notes
Recipe adapted from my basic vinaigrette, crossed with the 'liquid gold' salad dressing in my cookbook, Love Real Food.
Make it vegan:
Be sure to use maple syrup instead of honey.
