Salad dressings aren’t complicated and you can’t really make a mistake. Just throw in whatever combination sounds good. For this night, I used garlic. You can add oregano, with or without the garlic.
- Olive Oil
- Two Lemons
- Garlic
- Salt/Pepper
- Cream
Juice the lemons and mince a garlic clove or two.
Start with about half a cup of olive oil.
Add the garlic and any herbs you want to add.
Add salt/pepper and lemon juice.
Whisk until well blended.
Slowly whisk in a bit of cream. For a lighter version, leave out the cream.
Taste and add salt/pepper if you want. Refrigerate for a little while before serving.
Whisk it again before pouring into a serving dish and it’s ready for the table.
Tonight’s simple salad: spring mix, feta cheese, red onion and avocado.
