There are two things that, in a perfect world, Sam would vote to be on the dinner table for each and every meal — soup and salad. Sad to say, it isn’t a perfect world. We had a soup for lunch yesterday but no salad. And, for dinner, we had a salad but no soup. Still and all, since she got both a soup and a salad on the same day, I’d say she got a pretty good deal.
Now, about the salad… Speedy wanted everything in it — greens, tomatoes, cucumbers, croutons, crumbled bacon, hard-boiled eggs. He prepared them all — except the dressing. That’s my job. I asked him what he preferred — a light dressing, vinaigrette-style, or something creamier like Caesar salad dressing? Something creamier, he said. I checked what we had and whipped up what turned out to be a great dressing — not as thick as Ceasar salad dressing but just as tasty with the right amount of acidity balanced by sweetness. Just the way we like our dressing.
Recipe: 3-minute salad dressing
- equal amounts of honey Dijon mustard, extra virgin olive oil, lemon juice and mayonnaise
- salt, to taste
- pepper, to taste
- finely grated zest of one lemon
- Just stir everything together and drizzle over your salad.
Preparation time: 3 minute(s)
Number of servings (yield): 1