This recipe is great by itself, but it’s also the basis for many flavored dressings — there are lots of other recipes in NT that call for it, including “Herb Dressing,” “Garlic Dressing,” “Sun Dried Tomato Dressing,” and more!
Basic Dressing is found on page 129 of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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Ingredients
- 1 teaspoon Dijon-type mustard
smooth or grainy
- 2 tablespoons plus 1 teaspoon raw wine vinegar
- 1⁄2 cup extra virgin olive oil
- 1 tablespoon expeller-pressed flax oil
Instructions
Add the olive oil in a thin stream, stirring with the fork. Keep stirring until it’s well-mixed or emulsified, then add the flax oil.
How’d it go?
Pretty straightforward! I was surprised with how much of this dressing I wanted to use in my salad. I thought I’d half the recipe and be able to split it with PH, but he was out while I was making this, and I ended up hogging the whole bowl to myself! Haha! It’s okay, I kinda need to load up on the long-chain fatty acids anyway.
How we liked it
Delicious! I don’t even like mustard and I loved this! Weird. It was just a great combination of flavors! With this recipe, you can make so many other, slightly trickier ones, which I’m excited to try. I don’t know about you, but I’ll never buy another factory-made, rancid GMO-oil-laden dressing again!
Do you make your own salad dressing? What’s your favorite recipe?
Be sure to check out the other installments of 25 Days of Nourishing Traditions:
- Onion-Cranberry Compote
- Sweet Potato Puree
- Ginger Carrots
- Stuffed Peppers
- Turkey Stock
- Coconut Turkey Soup
- Carrots Vichy
- Breaded Whitefish
- Moussaka Eggplant Casserole
- Breaded Chicken Breasts
- Baked Custard
I have used this dressing often and it is really good. I use “Mary’s Oil Blend” from Dr. Enig and the Eat Fat, Lose Fat book. It is equal thirds of coconut oil, olive oil and sesame oil. And it has an interesting flavor and is yummy. But the husband wants creamy dressings and I can’t find many of these on the Traditional websites but I would like to get away from buying bleu cheese (his fav) from the grocery store and making it myself. If you all have any good creamy dressing recipes, please share!
I do, I do! In Nourishing Traditions there is a recipe for “Creamy Dressing” on page 131 which is just this “Basic” recipe, 3/4 cup, plus 1/4 cup piima cream or creme fraiche. A bleu cheese recipe is in there too on page 133, it says mix 3/4 cup basic dressing with 2-4 tablespoons crumbled bleu cheese (Sally suggests genuine Roquefort made from sheep’s milk), and pulse in a food processor. Which reminds me… I actually have a lactating sheep. I think it’s time I made some cheese out of her! 🙂
Do you mean red wine vinegar? I don’t know what raw wine vinegar is.