A tangy and flavorful dressing that pairs perfectly with green salads, fresh tomatoes, scallops, artichokes, and blanched asparagus. Customize with fresh herbs for added flavor.
In a non-reactive mixing bowl, whisk in, one at the time, all the ingredients in listed order. It will produce a thicker dressing. One serving will equal two tablespoons of dressing.
A quarter cup should easily be enough for about 3 to 4 servings of mixed green salad. Refrigerate and store in a covered container. well before serving.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
