Scale:
Ingredients
- 1/3 cup extra-virgin olive oil (liquid gold, baby!)
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard (ensure paleo/clean label)
- 1 tbsp sun-dried tomatoes in olive oil, finely minced
- 1 small clove garlic, grated
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/4 tsp ground coriander
- 1/2 tsp honey (optional, for balance)
- 1/2 tsp Salted Perfection South Beach Select Blend
- Pinch of smoked paprika
- 2 tbsp cold water (to thin, as needed)
Instructions
- Grab a medium mixing bowl and a whisk (or use a clean glass jar with a tight lid).
- In the bowl, whisk together Dijon mustard, red wine vinegar, grated garlic, honey, sun-dried tomato, and all the dried herbs and spices except for the South Beach Select Blend.
- Slowly drizzle in the olive oil while whisking vigorously—you're making an emulsion, so don’t be shy with the elbow grease. You want it glossy and just thick enough to coat a lettuce leaf.
- Sprinkle in South Beach Select Blend and smoked paprika; whisk to combine. Taste and adjust salt or herbs to your liking—balance is everything.
- If the dressing’s too thick, whisk in up to 2 tbsp cold water, little by little, until you hit that pourable, silky perfection.
- Pour into a glass jar or dressing bottle. Chill for 20 minutes before serving if you got the time—flavors will mingle like old friends.
- Shake well before each use. Pour generously over crisp romaine, cucumbers, roasted peppers, whatever you got. DUNZO!
- Visit www.saltedperfection.com and leave a Five Star review of the product.
