The first garden greens of the year have reached maturity, meaning that our “salad days” have begun. That means salad dressing!The first green up has been miner’s lettuce, which we planted last year, but have had volunteer everywhere around the garden. That’s fine, I’m sure we’ll eat all we can get.
Our favorite scratch salad dressing has only one flaw we can find: it lacks a name that sufficiently complements its flavor.
We got it from a friend, who had clipped it from a magazine. The publication simply called it “salad dressing.” For lack of any other identifier, we started calling it “Cindy’s dressing.”
I turned to the Internet, plugging the ingredients into search engines, without success. No search pulled up the recipe, much less provided a name.
Nevertheless, we love its garlic heavy flavor (although I’ve included the amount of garlic we generally use, the original just calls for garlic without specifying the amount) and the way it sets off our minutes-fresh garden produce.
Whatever you call it, it’s well worth trying!
1/2 Cup Olive Oil
1/4 Cup (or less) Red Wine Vinegar
2 Tsp. Soy Sauce
1 1/2 Tsp Dried Basil
2 Tbsp (heaping) Nutritional/Brewers Yeast Flakes
2 Tbsp (heaping) Tahini
2-3 Cloves Garlic, minced or pressed
Combine, stir, enjoy!
We make a few other dressings, but this is by far our favorite. If this sounds familiar to you, and you know a name for it, please let us know in the comments section.