Buca di Beppo Salad Dressing
Ingredients:
2 Tbsp or ⅛ C. fresh lemon juice (original recipe calls for red wine vinegar)
¼ tsp chopped fresh or dried oregano
dash dry mustard
½ tsp Himalayan pink salt
Grind of fresh pepper
1 Tbsp finely chopped red onion
½ tsp finely chopped garlic
¼ C. olive oil (to lessen the fat try ⅛ C. olive and ⅛ C. water)
Preparation
In a blender combine lemon juice, oregano, dry mustard, salt and pepper. Add the chopped onion and garlic. Blend together while slowly adding olive oil. Dry mustard helps the mixture emulsify. Leave at room temperature for 30 minutes before serving.I taste and adjust the flavors, so the salt, sour, and sweet are balanced. I do this by adjusting the water, and vinegar.
Note: Do not make in advance or store in refrigerator; the flavors will not be at their best.
This makes enough salad dressing for two salads.
Cut up romaine lettuce, purple onion, julienne red radish, chop fresh mushrooms, dice carrots into little squares (here is a video dice carrots), top with a few fresh spelt garlic croutons. Toss a little dressing with the salad greens (about ¼) then leave the rest on the table for anyone to add additional dressing to their salad. I also leave a pepper mill out. This is nice with a clear consommé or I serve it with a vegetable broth with a few scattered herbs floating in it.
