Sally Fallon Morell says that a good first step on the journey to eating nourishing real food is to learn how to make salad dressing. This advice has helped me a great deal; by making salads more tasty and interesting, I eat more of them. Most of the salad dressings at the grocery store contain oils you should stear clear of: soybean and canola.
I’ve stocked my cabinet with ingredients to make easy, delicious dressings at a moment’s notice. On the back of one of those ingredients, white wine vinegar, I found the following recipe from Marlene Sorosky Gray (cookbook author and food writer for the San Francisco Chronicle).
- 1/4 cup extra virgin olive oil
- 2 TBSP white wine vinegar
- 1 tsp Dijon mustard
- 3 TBSP fresh-squeezed orange juice
- 1/4 cup crumbled blue cheese
- 1/4 cup chopped walnuts, toasted
Mix oil vinegar, mustard and orange juice. Stir in blue cheese, season to taste (May store in refrigerator for a few weeks.) Stir in walnuts before serving. Makes about 1/2 cup.
This dressing can be served over cooked asparagus, broccoli or green beans. I like it on a salad, with all the leaves lightly coated with dressing:
- wash Romaine (or your favorite) lettuce
- dry it in an OXO Salad Spinner
- chop it with an OXO Lettuce Knife
- sprinkle lettuce with real salt
- in a large bowl, toss lettuce with just enough dressing to lightly coat
- sprinkle with toasted walnuts, and serve
I hope you enjoy this. I’ll post more salad dressings in the future. Be well!