YIELDS | 32 SERVINGS
PREP TIME | 10 MINS
COOK TIME | N/A
I call this dressing the ‘glue’ of my book because 90% of the recipes are made with this basic mix. Make a large batch at the beginning of the week and you will have enough to keep you going for quite a while. Basic Dressing tastes good on all types of leafy greens and vegetables. Enjoy it plain or for the “+” add 1 teaspoon of tarragon, thyme, cilantro, or another favorite herb.
• 2 cups extra virgin olive oil
• 3 large lemons, juiced, approximately 3⁄4-cup
• 3 cloves garlic, minced
• 2 teaspoons sea salt
1. Shake all the ingredients together in a glass jar with a tight-fitting lid and refrigerate. Mix each batch well and keep refrigerated.
Here are a few examples of other dressings and sauces that can easily be made from Basic Dressing:
Agave nectar and dijon Mustard: combine ½ cup Basic Dressing with ¼ cup Dijon mustard and ¼ cup agave nectar. Add sea salt and pepper to taste. (Think Honey Mustard.)
Apricot and Sage: Combine 2 tablespoons Basic Dressing with 1 teaspoon apricot preserves and 1 teaspoon chopped fresh sage. Add sea salt and pepper to taste.
Asian: Combine 2 tablespoons Basic Dressing with 1 tablespoon tahini,¼ teaspoon ground ginger, and ¼ teaspoon agave nectar.
Basil-lemon: Combine ½ cup Basic Dressing and 1 cup blanched basil. Add sea salt and pepper to taste.
Blueberry and Sage: Combine 2 tablespoons Basic Dressing with 1 teaspoon blueberry preserves and 1 teaspoon chopped fresh sage. Add sea salt and pepper to taste.
Classic French: Combine ½ cup Basic Dressing and 1 tablespoon Dijon mustard. Add sea salt and pepper to taste.
Lemon, chive and oat milk: Combine 2 tablespoons Basic Dressing with ½ cup oat milk and 1/3 cup minced chives. Add sea salt and pepper to taste.
Pomegranate: Combine 2 tablespoons Basic Dressing with 1 teaspoon pomegranate molasses. Add sea salt and pepper to taste. Excellent on arugula.
Rosemary or Thyme and Oat Milk: Combine 2 tablespoons Basic Dressing with ½ cup oat milk, 1 tablespoon Dijon mustard, and 1 tablespoon minced fresh thyme or fresh rosemary. Add sea salt and pepper to taste.
Avoid getting “salad boredom” by changing ingredients to produce new and exciting combinations.
Add proteins like diced chicken, baby squid, or slices of leftover steak to turn a ho-hum salad into a complete meal. Garnish with seeds, nuts, and fruits for optimal nutrition and flavor.
You can create hundreds of salad combinations. Here are a few examples:
Arugula Salad: This high-class green is especially good with citrus and berry dressings, so try combinations of raw pumpkin, sunflower seeds, dried cranberries, apricots, dates, and raisins to create a signature salad of your own.
Bibb or butter lettuce salad: Both taste terrific when tossed with soy milk and any of the Basic Dressing combinations. Add shredded or diced chicken. Alternately toss with Dijon mustard dressing and top with freshly ground pepper.
Endive: Endive tastes awesome drizzled with basil-lemon dressing or add a dollop of turkey salad, a few cranberries, and drizzle with another fruit- based dressing.
Green and red leaf lettuce: Use with any variation of the Basic Dressing. Add a ½ cup each of brown rice and black beans. Mix with sliced green or red peppers or substitute chickpeas (garbanzos) for the black beans and you will wind up with an entirely new taste.
Napa and Savoy cabbage: Asian and fruit-based dressings are a perfect way to bring out the taste of Napa and Savoy cabbage. Toss in shredded chicken, squid, or beef; red, green and yellow peppers; a handful of sesame seeds and you’re good to go.
Romaine: All dressings work with this versatile leafy green. Try pouring Basic Dressing (with or without tarragon) over romaine. Add diced chicken or sliced steak and roasted garlic slivers.
Spinach: Drizzle fruit, berry, and Basic Dressing selections over spinach before sprinkling leaves with raw pumpkin or sunflower seeds, dried cranberries, apricots, dates, or raisins. Thinly sliced red onion and lemon-basil dressing make great substitutes for the fruit if you’re not in the mood.
Time Saver: Pour Basic Dressing into eight 1/4-cup containers and divide the remaining BD in one-ounce containers and stack them in the fridge to pack with lunches and use in recipes, eliminating the need to measure.
While you are working with the lemons, zest the lemons and freeze the zest to use later in recipes.