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the goods 1 small clove garlic (or even a half)1/4 tspn kosher salt 20 perfect grinds of black pepper (I counted) 3/4 cup Spanish olive oil 2-3 heaping tspns dried dill 1/4 cup orange muscat / champagne vinegar glug of lemon juice (start with half a lemon then taste) glug (1 tblspn) Worcestershire sauce glug Asian sesame oil (start with 2 tspns then taste) 1 tspn mustard (dijon, powdered or even wasabi)
time: 5 mins
you will need:
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Bea's Golden Goddess
Dressing The first thing Bea would tell you is to re-invent; try different vinegars (or a mix), try different mustards or herbs. The first thing I'm telling you is to try this. Full Stop! Make a double batch and keep it in a jar in the fridge; you'll be well dressed all week! Bea's only word of advice; 'When I use non-citrus vinegars, I always put a big squeeze of lemon...it just brightens it up' crush and peel the garlic, toss everything into a blender and let it go for a fast and furious ride. serve with Bea's Saturday Salad
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