Lately, this has become one of my go-to salad dressing recipes. Why? It’s easy to make and the ingredients have a fairly long shelf life, so I always have them on hand.
And the best part, I’ve found that using my blender to make this dressing, instead of chopping and whisking, gives it a much thicker consistency and really cuts down on the prep and cleanup time.
- 3 tablespoons of good balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, peeled
- 1/2 cup olive oil
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- Add all of the ingredients into the blender container and secure the lid.
- Start the blender on a low speed and slowly increase to high to avoid splashing in oil up the sides of the container.
- Blend on high speed for 30-45 seconds until garlic is completely blended, and the vinegar and oil are thoroughly combined.
Leftover dressing can be stored in an airtight container in the refrigerator for about a week. The oil and vinegar may separate during storage, but just whisk or shake to recombine.