This clean-tasting dressing is great on fresh watercress. For variety, add a teaspoon of powdered or prepared mustard, honey or more sugar; some herbs or capers; a dash of Worcestershire sauce, soy sauce, paprika or tomato paste; a teaspoon of poppy seeds; an inch-long squirt of anchovy paste; or any combination of the above.
Properly stored, the dressing can be refrigerated for up to 1 month (if storing long-term, remove the garlic or other fresh ingredients).
Servings: 1 cup
- 1/4 cup wine vinegar or cider vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 medium cloves crushed garlic
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon sugar
- 3/4 cup olive oil
Combine the vinegar, lemon juice, garlic, salt, pepper, sugar and oil in a container with a tight-fitting lid (such as a pint jar). Seal and shake until well combined. Serve immediately, or refrigerate until ready to use.
Adapted from "The Foraging Gourmet," by foraging expert and author Katie Letcher Lyle of Lexington, Va. (Lyons & Burford, 1997).
Tested by Bonnie S. Benwick.
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