My mom might not be the greatest cook, but she has impeccable taste. Not sure if something's high quality? Just ask Mom. So when today, after tasting my mizuna and sprouts salad with mint-garlic dressing, she proclaimed it was "one of the best salads I've ever had," you can imagine my satisfaction and pride.
Seeing as this dressing passed the "mom test," I'd love to share it with my dear readers. Unfortunately, I didn't pay much attention to exact measurements as I made it (big surprise) - but if you follow the general rule of one part acid to three parts oil, which holds up for all classic salad dressings, you should be fine. And, as always, follow your taste buds.
Mint and garlic dressing
*Note: For this dressing, I use garlic scapes (the spirally plant that grows out of a garlic bulb), since they are now in season and plentiful at the farmer's market. I like how their delicate taste and soft color add to the vibrant aroma and look of the dressing. Regular garlic cloves will work just fine; just substitute one large clove for 2 garlic scapes.
- juice of one lemon
- 1 tablespoon Dijon mustard
- 1/2 bunch fresh mint leaves, chopped
- 2 garlic scapes, finely chopped
- 1/3 cup apple cider vinegar
- 1 cup extra virgin olive oil
- 1 teaspoon soy sauce, or to taste
Combine all ingredients except oil and soy sauce in a blender until liquified. With blender running, slowly pour in oil and blend until the dressing has emulsified (is creamy and uniform). Lastly, blend in the soy sauce and adjust dressing to your liking, by adding more soy sauce, mustard, vinegar, etc.