Ingredients
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5 tbs of olive oil
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2 tbs of red-wine vinegar – use other vinegar if you don’t have any red-wine vinegar
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1 teaspoon of sharp mustard (Dijon)
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1 small shallot (diced) – about a tablespoon of chopped onion works as well!
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1/2 tsp curry powder
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2 twigs of fresh thyme or 1/2 tsp dried thyme
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2 fresh basil leaves or 1/4 tsp dried basil
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1 twig of fresh rosemary or a pinch of dried rosemary
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salt
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pepper
Directions
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Take a large salad bowl and mix the mustard with the vinegar.
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Add the shallot, curry, thyme, basil and rosemary and stir a few times.
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Add the olive oil and stir vigorously until the vinegar and oil combine to make a smooth mixutre. You may consider using a whisk to do this.
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Season with salt and pepper to taste, toss with your favorite vegetable medley and serve! Easy as salad!!
Cook’s Notes
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I’ve made so many variations on this salad dressing, it’s not even funny. Try using different oils, or adding nuts such as pine nuts or walnuts to give the dressing a unique flavor. I love using fresh herbs, so use them when you can, and throw in some fresh chives, parsley or whatever else you think might go well with the salad! If you’ve tried something that you thought worked particularly well – do share!
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