Fresh Onion Dressing
Source: Trellis Cookbook (MQ)
6 T. apple cider vinegar
3 T. fresh lemon juice
4 teaspoons Dijon-style mustard
1/2 t. salt
1/4 t. black pepper
1 1/2 c. olive oil
1 small onion sliced thin (I use a mandolin)
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 T. minced garlic
2 anchovies, minced (optional)
In a stainless steel bowl, whisk together the vinegar, lemon juice, mustard, salt and pepper.
Add the olive oil in a slow, steady stream, whisking continuously until all the oil has been incorporated.
Add the onion, basil, thyme, garlic, and anchovies and combine thoroughly. Cover with film wrap and refrigerate until needed.
Chef’s Touch: For this dressing, you may use a mixture of herbs such as marjoram, oregano and parsley, in addition to basil land thyme. It is better to use only ONE fresh herb, however, should only one be available, rather than to add dried herbs.
The dressing is quite assertive when first prepared. I would suggest making it from 4 to 24 hours before serving. The flavors will mingle and mellow. May be kept covered and refrigerated for 3 to 4 days.