This vibrant garlic salad dressing is the creation of retired knitwear designer Vasilka Nicolova, who often makes it with balsamic vinegar instead of lemon juice — and sometimes uses even more garlic cloves than called for here. It takes just a few minutes to mix together, and will last up to a week if kept chilled in a cooler.
This dressing is excellent for a salad to accompany wintry foods that could use a piquant counterpart, and also makes a great marinade for chicken kabobs, needing only an hour or two in the fridge.
Ingredients
- •60 ml (1/4 cup) fresh lemon juice
- •4 to 6 garlic cloves, peeled and minced
- •1 tablespoon Dijon mustard
- •177 ml (3/4 cup) extra-virgin olive oil
Preparation
In a medium bowl, combine the lemon juice, garlic, and mustard.
Beating constantly with a fork, add the olive oil in a thin stream until the mixture is thickened and smooth. Store in a covered jar, chilled, for up to one week; shake well before serving.