This is my very favorite dressing—it is so fresh and zesty! Honestly, when I’m lazy, just a squeeze of lemon juice over a salad does it for me, but this is a step up. It’s great to keep in the fridge, as the flavors develop nicely over time.
Makes 1 liter
½ cup water
½ cup white wine vinegar
½ cup apple cider vinegar
½ cup lemon juice
zest of 2 lemons
2 garlic cloves, finely chopped
1 tablespoon whole-grain mustard
1 tablespoon smooth Dijon mustard
1 tablespoon date syrup
1 teaspoon cumin
½ teaspoon black pepper
½ teaspoon chile flakes
1 tablespoon dried oregano
3 tablespoons fresh parsley, chopped
1. Whisk all ingredients together until silky and shiny.
2. Before using, make sure you shake it up really well.
Chef’s Notes:
For a citrus twist, add 3 tablespoons orange juice, 1 tablespoon orange zest, and 1 tablespoon finely chopped ginger.