In Florida a few weeks ago 80P and I ate dinner at my aunt and uncle’s place. It was a classic simple dinner of grilled salmon (coated with a spicy rub), grilled summer squash, couscous and a large green salad served with a few options of bottled store-bought dressing.
80 later commented how he would “eat a salad every night if we had some creamy dressings in the fridge.”
I gave him a skeptical look and he immediately mocked my go-to dressing: extra virgin olive oil, lemon juice, salt and pepper. “That’s not a dressing. It’s oil,” he inserted before I was able to defend my healthy and less expensive alternative to buttermilk ranch.
I wouldn’t let him just go out and buy dressing though. I first had to prove I could make what he wanted, if I wanted to.
Seedy Mayo Mustard Dressing
In a bottle of almost-finished grainy dijon mustard, add in: mayo, red wine vinegar, olive oil, caraway seeds, mustard seeds, soy sauce, coarse sea salt, black pepper, garlic salt and garlic powder. Shake vigorously.