Ginger Salad Dressing
Love ginger? You’ll love this homemade salad dressing recipe! It’s full of fresh ginger flavor, balanced by a touch of maple syrup and apple cider vinegar. Recipe yields ¾ cup dressing.
Ingredients
- ½ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar, to taste
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup or honey, to taste
- 2 teaspoons finely grated fresh ginger
- ½ teaspoon fine sea salt
- About 20 twists of freshly ground black pepper
Instructions
- In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
- Taste, and adjust if necessary—for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
- This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.
Notes
Recipe adapted from my basic vinaigrette, crossed with the “liquid gold” salad dressing in my cookbook, Love Real Food.
Make it vegan: Be sure to use maple syrup instead of honey.
Nutrition
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