Makes around 2/3 cup
Time: 5 minutes
I made this dressing to pour onto my rather uninteresting dinner of kale and sweet potato salad (which I won’t be posting), because I just couldn’t be bothered tonight. I’m tired, it’s freezing and all I wanted to do was get dinner over and done with so I could crawl under the blankets and watch Netflix. Yep, it’s true, I don’t in fact cook elaborate feasts every night of the week. Sometimes I have a bad day and just put a whole bunch of veggies in the oven and pour some kind of sauce over the top. There have been really bad days where I didn’t even make a sauce (hangs head in shame).
Luckily this dressing makes everything delicious and will transform just about any salad or vegetable into something a bit special, and is definitely worth a post. It’s so simple to make, but packs a flavour punch. Put it on a taco salad, potato salad, raw kale, grilled corn or even a simple garden salad with avocado.
This is definitely in my top three favourite salad dressings.
4 tbsp olive oil
2 tbsp canola oil
1 tsp dijon mustard
3 tbsp red wine vinegar
2 cloves garlic, smashed and skins removed
1 tbsp agave nectar
1-2 chipotle chillies in adobo sauce
A couple of pinches of salt, or to taste
Place all ingredients in a tall container and blend until smooth with a stick/immersion blender. Yep, that’s it, too easy.
Store in a sealed container in the fridge if not using straight away.