I am blessed that my brother chose a wonderful, talented, smart, compassionate, kind, dear, thoughtful, fun woman as his wife. It doesn't always work out that way, and I am so thankful. My Sister-in-Law Tanya and I are close friends and love good food. We are always swapping recipes, and if we have a common cookbook, we will call one another and say "Sheesh, if you haven't tried the recipe for such-and-so, you should! It's fabulous!" So, featuring her dressing is, well, very appropriate.
My SIL Tanya, pictured center with my nephew Spencer
at Christmas Eve Dinner where we all enjoyed her dressing.
Victor and I generally use olive oil, lemon, salt and pepper on our salads. It's good for you, doesn't have a lot of those awful ingredients so often found in dressings, and is a lot cheaper ... AND we love it!
But after hangin' with my sister-in-law Tanya over the holidays, I came to love her stand-by dressing as well. It's delish, and she usually makes a decent sized jar of it and uses it for several days. Brilliant!
Here is the recipe in her own words:
Smashed , but not chopped garlic (2-3 cloves).
4 parts good olive oil,
to 1 part balsalmic reduction, balslmic glaze, or just a really nice balslmic vinegar.
One heaping teaspoon of dijon mustard.
Salt and pepper.
Love you, Sandstone