Wild Garlic Salad Dressing
Servings: 8 People
Calories: 128kcal
This quick and flavorful wild garlic dressing adds buckets of flavor to even the simplest salads. It’s easy to whip together, and a dressing we look forward to making every spring.
Print Recipe
Equipment
- Food processor or stick blender / immersion blender and a wide mouthed jar or jug.
Ingredients
- 5 Wild Garlic leaves – Washed and patted dry. You can taste the dressing as you go and add more if you prefer.
- ½ Cup Olive oil
- 3 Tablespoons White wine vinegar – You can also use lemon juice or apple cider vinegar.
- 1-2 Tablespoons Honey – If your honey is the firm kind you can warm it slightly in the microwave so it’s easier to blend.
- ¼ Teaspoon Salt
Optional
- ¼ Teaspoon Dijon mustard – A tiny amount of Dijon mustard added to the ingredients before blending helped the dressing to emulsify.
Instructions
- Roughly chop the wild garlic leaves and add them to a food processor together with the olive oil, vinegar, honey, salt and mustard (if using). Blend until smooth.
Notes
Drizzle this wild garlic dressing generously over your favorite salad. Or f you’re a true dressing lover like me, go ahead and really drench your salad in dressing and toss it all together! Make sure you’ve got some crusty bread nearby to mop up every last bit – it’s so delicious you won’t want any to go to waste!
Store leftover dressing in an airtight container or jar with a lid in the refrigerator for up to 3-4 days. You may need to whisk it briefly before using if it separates.
Nutrition
Serving: 3tbsp | Calories: 128kcal | Carbohydrates: 2g | Protein: 0.02g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 75mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 0.1IU | Vitamin C: 0.04mg | Calcium: 1mg | Iron: 0.1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
