Niçoise Salad Dressing

Usually, salad dressings are annoying to make. Be honest. Come on!

My favorites are the ones that can be prepared in jars following three easy steps, “1” add all the ingredients, “2” close the lid, and “3” shake as a dedicated workout. Voila! You can set aside and “re-shake” before using. The best part being the leftovers, still in the jar, can be safely stored in the fridge, and enjoyed for a couple of days. I find them very useful during the week, when I am assembling a salad for lunch and in no particular excitement of making a dressing just for my meal. Hello leftover salad dressing! Shake it baby. ;)

I’m sharing with you the Niçoise Salad Dressing recipe. The yield is large and makes more than enough for our dinner for 4 "plus" leftover sauce for a couple of days.

Serve it on the side so each one can drizzle the desired amount on this plate… and the salad leftovers will still be “crunchy-good” for the next day, because they will be “sauce free”! Ha! Unless it is a Tabbouleh (we will debate another day), no one likes a soggy salad.

If you want to make hard boiled eggs, click here follow the easy steps in my Foolproof Hard-Boiled Egg recipe.

NICOISE SALAD DRESSING

Recipe credits: Rafaella Sargi

Ingredients
2 garlic cloves, crushed
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons apple cider vinegar
2 teaspoons lemon juice
2/3 cup extra virgin olive oil
1 teaspoon sea salt
1/4 teaspoon black pepper

Directions
You need a jar with a lid.

Put all the ingredients in the jar. See? Told you, it was easy. Close the lid. You don’t want to splatter the sauce on the walls, unless you need a justification for a new coat of paint or a remodeling project. Shake well. Really well. Shake it.
Taste in case you need to correct the seasoning.

Shake one last time.

Bon appétit! ;)