Mustard Dressing
Perfect dressing for green salad (or arugula, baby spinach), raw cauliflower salad, or cabbage.
In winter, I prefer mixed bagged salads (especially those with arugula, baby spinach, mache, and frisee). I add a little thinly sliced meat (leftovers from roast or grill), some seeds, and then this dressing which is delicious even in its basic form. That is why I recommend making it the first time in the simple version (without the optionals), following the recipe exactly, and then transforming it to your taste.
How can you transform it? First, adjust the vinegar to your taste. If you want the dressing more sharp, increase the amount of vinegar. Although sherry vinegar is my favorite, you can use other types of vinegar without worry. Then you can experiment with the mustard (sometimes I use horseradish mustard) or with the oil. It will turn out different every time you play with these variables. When you are satisfied, you can start experimenting with the optionals (black pepper for spiciness, sour cream for extra creaminess, herbs for flavor, garlic or onion for boldness).
Before using this dressing, I want to point out that the 200ml that results has almost 1400 calories. So use a spoon to measure it. One tablespoon of dressing would have about 100 calories. For 50g of green salad (half of the bags I was telling you about), I use only 2 tablespoons of dressing.
Ingredients
1 tablespoon mustard (25g)
25ml cold water
1 tablespoon vinegar (I prefer sherry reserva vinegar which is 9 degrees)
1 level teaspoon honey (5g)
150ml oil (I usually use half olive oil and half sunflower oil)
salt
Optional: black pepper, sour cream, garlic or onion, herbs (tarragon, parsley, or dill)
How to prepare mustard dressing
- In an immersion blender cup, put the vinegar, mustard, honey, water, and a little salt. Blend well.
* if desired, at this step you can add 1 clove of garlic or 1/2 tablespoon chopped onion - Add the oil gradually while blending up and down with the blender stick. At the end, you will get an emulsion like a vanilla sauce. If the dressing turns out too thick (like vanilla cream; this can happen if you increase the amount of vinegar for example), you can add a little water at the end until you reach the desired consistency. For salads, I like the dressing not to be too thick, to flow easily from the spoon so it coats the greens without making them sticky.
* if desired, at the end of this step, grind black pepper or add 1 tablespoon sour cream or add finely chopped herbs.
