Ina Garten

Making homemade salad dressing is 100% better than bottled salad dressings. It’s healthier, more affordable, and tastes better.  The most compelling argument for making your own salad dressing is that if you have a jar ready to go in the fridge, you are more likely to eat a salad. 

Marcella, a friend I met at Cutter Pool in 1973 and reunited with in 2017, makes the most beautiful green salads for Riverside Resistant Revival Chorus’s dinners and lunches. She grows a bounty of lettuce and vegetables, and adorns them with colorful Nasturtium flowers, making them her signature dish. Marcella is the hardest working person I know and uses the acre of land to its fullest capacity. In her  green house and grows all sorts of greens that make the freshest salads. This vinaigrette makes her salad sing, offering the perfect harmony. 

Ingredients

• 1 t Dijon mustard
• 1 t Minced Fresh Garlic
• 3 T Orange Champagne Vinegar
• 2 T Fresh Lemon Juice
• Kosher salt and freshly ground black pepper
• ½ C Olive Oil

Directions

• In a small bowl, whisk together the mustard, garlic, vinegar, one teaspoon salt, and 1/2 teaspoon pepper. 
• While whisking, slowly add the olive oil until the vinaigrette is emulsified.