Caesar salad dressing
Make a rich and creamy caesar dressing to perk up lettuce, drizzle over cooked greens or enjoy as a tangy dip with crudités
Greek-style salad dressing
Makes about 250ml
Easy
Prep:
No cook
Combine oil, vinegar and lemon juice with garlic and oregano to make this easy dressing – it's not traditional, but we've also added Dijon mustard for a bit of mellow heat
Skip to ingredients
- 8 tbsp extra virgin olive oil
- 6 tbsp red wine vinegar
- ½ lemonjuiced
- 1 large garlic clovecrushed
- ¾ tsp dried oregano
- ½ tsp Dijon mustard(optional)
Nutrition: Per tbsp
- kcal80
- fat9g
- saturates1g
- carbs0.1g
- sugars0g
- fibre0.1g
- protein0g
- salt0g
Method
step 1
Combine all the ingredients in a small bowl or jug, season well and whisk to combine. You can also combine in a jar, screw the lid on and shake well. (The Dijon mustard helps to emulsify the ingredients, but is optional.) Will keep in an airtight container in the fridge for up to five days.
