Delicious, go with everything, homemade salad dressing recipe…
This is absolutely my favourite salad dressing in the whole world, so I thought I’d be very generous and share it with you! It is loosely based on the Swiss Nusslisalat dressing that I used to love as a child, and tried to recreate, but with my own twist! Nusslisalat is a simple green salad that consists of lambs lettuce & spinach leaves, topped with chopped hard-boiled egg, and of course, this wonderful dressing.
The dressing itself is thick, creamy and really savoury. My pet hate is a sweet salad dressing – so no honey dressings served here – ever! I do, however, like sweet ingredients in salads, such as fresh mango or pan-fried peaches, but for me, the accompanying dressing has to be savoury all the way!
My family also adores this dressing and even requests it, when we aren’t having salad! This is because it goes so well with steak, lamb, and pretty much anything barbequed! I think you get it, I love this recipe, so let’s get to it…
You don’t need any fancy equipment to make it, just a spoon and a small jug, or cup. I do not advise trying to make this in a bottle, as initially the mixed ingredients are quite thick, but you can always transfer it once it has been made, for storing and pouring. I tend to make mine fresh every time, but it will keep in the fridge for a couple of weeks. If kept in the fridge, it could potentially need thinning down again, unless you want to use it instead of mayonnaise, in a sandwich, or something like that.
Ingredients:
- 3 tbsp mayonnaise (heaped)
- 1 tsp coarse grain mustard
- 1 tsp finely grated Parmesan
- 1 tsp basil pesto (optional)
- 1/3 cup virgin olive oil
- 1 tbsp balsamic vinegar
- ½ tsp coarse garlic powder
- 3-4 drops of soy sauce
- Salt to taste
- Pepper to taste
- Milk to thin
Method:
- Start by adding the mayonnaise to the cup or jug
- Stir in the mustard, Parmesan cheese (& pesto if using)
- Add the olive oil and mix through thoroughly
- Add the vinegar and stir well (the mixture will be quite thick but don’t worry!)
- Add the garlic powder and soy sauce
- Slowly add the milk, a bit at a time, stirring until you get the consistency you desire
- Add salt & pepper to taste – I personally, like to use quite a lot of coarse black pepper
I love that this dressing is so versatile – it truly is a go with everything salad dressing! I use it on salads, serve it with barbecued meats and to make deli-worthy sandwiches…
It is particularly good when used to enhance a simple leafy, green salad – much like my inspirational Nusslisalat. It’s richness can elevate even the humblest of green salads, into what feels like a gourmet meal, rather than just a side. I know it is not exactly low in calories, but it is Keto friendly and definitely worth the indulgence!
Enjoy…! Don’t forget to check out my 5 Essential pantry ingredients post!
[…] Top tip: Try using Maggi instead of soy sauce in my Go-with-everything homemade salad dressing […]