EATFREAK

This is such a basic standard recipe that I can hardly get away with stamping my family’s name on it.  But It is such a long long standing establishment in my family’s dinners.  I grew up eating salad with this dressing almost every day of my life until I was like 18.

Usually when I serve a salad with this dressing to people, they say “tell me you didn’t make this dressing from scratch”.  Seriously.  But the fact is, it’s easier to make the dressing than the salad itself.  Its stupid as hell how easy this is.

There is absolutely no reason ever to buy the cheap ass god awful disgusting excuses for salad dressing they throw into those plastic bottles at the supermarket.  None.  Ok maybe not “none”.  I’ve been known to practically chug a full bottle of Annie’s Goddess Dressing.  And don’t think I haven’t tried to come up with a home recipe for that one as well – but it’s a serious pain in the ass and not worth the trouble.  SO yeah – that’s the only bottled dressing worth buying EVER.

Make your own salad dressing people – start with this one.

1 Lemon – just the juice
Olive Oil – Match the quantity of Lemon Juice
Garlic – 1 large clove pressed
Kosher Salt and Fresh Ground Pepper –

1.  combine all that stuff, stir frequently with a fork while letting it sit for at least 10 minutes.  chuck it in your salad – toss and serve.

See?  Stupid easy.

So – it’s not exactly as simple as that.  What makes this dressing insanely good is massaging those portions ‘til it tastes perfect.

You can alter how much you make as much as you want.  But basically you should have roughly the same amount of Olive Oil as Lemon juice.  Roughly one large garlic clove per lemon.  And Salt and Pepper to taste – be a little bit heavy handed with both.

Once you start mixing those things, keep tasting it as you go.  If you need more Lemon or Olive Oil – go for it.  It should be noticeably citrusy.  If you don’t get a decent taste of lemon, add more.  Too much garlic can really kill this one – I’d stay on the safe wide with the garlic – don’t add more than one large clove unless you really aren’t tasting it (and let it sit before you make that decision – the garlic taste will get more intense as it sits and soaks).

The way I’ve described it here makes it seem even harder than it really is.  It takes four seconds to make this dressing – it’s super fresh and really awesome. Make this dressing.

sometimes the wife and I won’t even mix it – and often we’ll leave out the garlic (depending on the salad).  We’ll just put the salad together, drizzle olive oil over the top, squeeze a lemon over the whole thing, chuck some salt and pepper in there – toss and serve.

If you find yourself at a Salad Bar somewhere – remember this dressing.  Do not scoop that thick gelatinous fecal dressing out of one of those surgical plastic tubs and plop it all over your plate.  They always have Olive Oil – They always have Lemon Wedges – They always have salt and pepper.  Do the math.

Remember the Dirty Mash potatoes from a few days ago?  Pick the leaves from the remaining Italian parsley.  Rinse and Dry them.  Toss with a little of this dressing and serve – straight up – no other ingredients.  It’s as simple as it gets, and it’s really awesome.

ok bye