I came across a discussion on the interwebs of a Swiss version of the traditional French Salad Dressing (not my creamier, tomato-y version) – made with mustard. The notes I found said that a brown mustard would be more traditionally “Swiss,” but I had some of my favorite Dijon already open and in the fridge, so I chose that instead.
I also added paprika and used my own Seasoned Salt in place of plain to give the dressing a bit more zip. It worked, but for the next batch, grated onion, I think.
•1 tsp Seasoned Salt
•1 tsp sugar
•1-1/2 tsp Dijon mustard
•1/2 tsp black pepper
•1/2 tsp paprika
•1/2 cup olive oil
•1/2 cup canola oil
•1/4 cup cider vinegar – I used salad vinegar
•2 tbsp heavy cream
A note on the oils: most salad dressing recipes call for using all olive oil. I choose to split it half and half with canola oil because the blend helps to keep the dressing from solidifying in the fridge.
Making the dressing couldn’t be simpler; place all of the ingredients in a beaker and use your immersion blender to emulsify the dressing.
No immersion blender? No problem! Simply add the vinegar and seasonings to your blender jar and, with the blender running, slowly stream the oils through the hole in the lid.
Or… you could go old school and just whip the dressing together using a whisk.
Transfer the dressing to a covered jar and stash in the fridge until needed.
This was lovely drizzled over an asparagus salad with blue cheese and…
those details, tomorrow!