I am always looking for tasty dressings to drizzle atop my garden veggies. I make a mean Buttermilk Ranch Dressing, a lovely Poppy Seed Dressing, a tangy Honey Mustard Vinaigrette and a garlicky Ginger Sesame Dressing. But for the cukes and carrots and one last leftover beet that wound up in this week’s salad, I wanted something with enough flavor to stand out. This Lemon Balsamic was it, tart and fruity with enough pucker to fight the sweet of the carrots and beets.
Inspired by Food Network Magazine
Makes about 1 1/2 cups
- 2-3 cloves garlic
- 1 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 4 Tbsp. balsamic vinegar
- 2 Tbsp. freshly squeeze lemon juice
- 4 tsp. dijon mustard
- 1 tsp. honey (local if you can get it)
- 1 cup extra virgin olive oil
- Place garlic, salt and pepper into food processor. Pulse until the ingredients become like a paste.
- Add vinegar, lemon juice, Dijon and honey. Pulse until everything is well-mixed.
- While the processor is running, drizzle olive oil down the chute until the dressing is mixed together and thick.
- Refrigerate in a covered container for up to a week.