Instructions. Peel and roughly chop the garlic cloves. Sprinkle the salt over the garlic and use the broad side of your knife alternately to squash the garlic and chop the garlic until a thick paste forms. Add that to a half pint sized mason jar along with the remaining dressing ingredients.
Add all the ingredients to a 2-cup mason jar. 2 lemons, ½ cup avocado oil, 1 tablespoon white vinegar, 1 tablespoon honey, 2 teaspoons Dijon mustard, 1 clove garlic, 1 teaspoon minced chives. Shake it until the dressing begins to look creamy, about 1 minute. Store the dressing in the jar in your fridge for up to 10 days.
When choosing herbs for your dressing, you will need about 1/4 teaspoon to 1 tablespoon of dried herbs or about 1 tablespoon to 1/2 cup fresh herbs. If you are using dried herbs, you may need to let your dressing sit for about 1 hour or more to let the full flavor of the herbs develop in your dressing mixture.
Ingredients: For 1 main dish (2-cup) or 2 side dish salads (1-cup each) For 2 main dish (2-cups each) or 4 side dish salads (1-cup each) Balsamic, red wine or white wine vinegar, lemon juice, lime juice or combination of vinegar/orange juice
Thinly slice the shallot into strips. For less noticeable pieces of shallot you can roughly chop it into strips. To a pint-sized jar, add the lemon juice, olive oil, lemon zest, honey, Dijon mustard, kosher salt, and black pepper. Close tightly with a lid and shake to combine or whisk together the ingredients.
You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below. Pour the olive oil into the blender. Add the freshly squeezed lemon juice, peeled and chopped garlic, nutritional yeast, mustard, salt, and pepper. Blend well until perfectly smooth and creamy.
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olive oil and lemon salad dressing
