My father is the all time greatest salad maker. I know that sounds extreme, but I have never met anyone with such a talent for salad combinations. His methods may be…unorthodox (baked beans in potato salad, anyone?) but are always delicious. As a result, you will often find me hunched over the counter picking at the remains of a huge salad. It seems my inheritance is my fondness for polka ogorki… and salad.
Having said that, it’s only recently that I have started to dress my salads. I’m usually an enjoy-them-as-they-are kind of a gal, apart from a slug of olive oil and more balsamic vinegar than is truly necessary. I have now, however, really cracked a dead simple salad dressing and I thought I would share it here with you.
I love a good bit of antipasto and this is the heart of my (extremely loosely called) recipe.
You will need:
- A jar of some kind of antipasto – sundried tomatoes, or my particular favourite, chargrilled artichokes.
- Gobble up most of the artichokes in a moderately unattractive fashion, leaving a few for the salad. Reserve the oil in the jar and put to one side.
- Peel 2 garlic cloves, and gently crush using the flat of a knife. Add to the jar.
- Bruise 2 stalks of rosemary – dried or fresh, it doesn’t matter.
- Add in a few good glugs of balsamic vinegar – I like a roughly 50/50 ratio, but after a few goes, you’ll work out a combination that rocks your socks.
- Reseal the lid, shake it like a polaroid picture, and pour, trying not to let the garlic cloves or rosemary escape.
- Reseal and store in the fridge – it should last at least a week, and you can top up with olive oil, fresh garlic and balsamic vinegar as you go.
It should take you approximately 2 minutes to prepare, using mostly what I assume to be store cupboard ingredients – forgive me if not – and if you’re anything like me, this time includes the time to eat 3/4 of a jar of artichokes!