Summer Food Series: Part 3

We have stopped buying salad dressing for the most part. Mostly because for the money, the stuff we find here isn’t that tasty. A few years ago I had a friend here that taught me how to make delicious, simple dressing and that’s what we’ve been using lately because we all like it. I’ve even saved an old olive oil bottle to store it in.

Easy Balsamic Vinagrette

Ingredients:

3-4 cloves of garlic, peeled
1/5 tsp salt
1/2 c. balsamic vinegar
1/2 c olive oil

I use a mortar and pestle to crush my garlic when I make this. If you don’t have one, you can just as easily crush your garlic and then mix your salt with it. The key is to let the garlic and salt sit together for about 5 minutes so the salt can make the garlic juices “run”, or come out. After 5 minutes, add some of the balsamic vinegar just to make it easy to get all the garlic and salt out of the bowl/mortar. In a bottle of some type mix the olive oil, balsamic vinegar and the garlic/salt mixture. Shake it up well to combine the oil and vinegar. We just leave ours on the counter because putting it in the fridge made the oil harden up a bit. Give it a good shake before serving. Even Olivia loves this, so it’s a win all around.

One of the tricks my friend taught me was to make the dressing, then soak “harder” veggies in it, then add lettuce right before serving and give it a toss. We like to pour our dressing on as we eat just because I make a big bowl of salad that we eat from through the week. Once you get dressing on lettuce leaves it tends to start wilting. For a nice dinner party type presentation though, it’s nice served up with the dressing already on it. It would be really yummy with some crumbled feta or goat cheese too!

~Leslie

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About Leslie

I'm Leslie. Wife. Mother. Missionary. In the day to day my husband and I are responsible for running Clean Water for Haiti, a humanitarian mission that builds and distributes water filters to Haitian families. Living in Haiti full time provides lots of stories, and as I tell my husband, our grandkids probably won't believe most of them. Maybe writing them down will give me some credibility.

2 thoughts on “Summer Food Series: Part 3

  1. we do the hardveg + dressing bit too, but then put the salad tongs in the bowl, crisscrossed and then drop the lettuce on top, separating the two so the lettuce doesn’t get soggy. When you are ready to eat, just mix! The other thing that will transform your salad? Shake a little salt over the salad just before serving. Worlds of difference!

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