1/2 Cup Extra virgin Olive oil. 1/4 Cup Apple Cider Vinegar. 1/4 tsp Salt. 1/4 tsp Pepper. 2 TBSP Fresh Squeezed Lemon Juice. 1 tsp Dijon Mustard. 2 tsp Honey. You will need a blender or magic bullet type small kitchen appliance to mix the dressing and get it to emulsify. If you do not have these available, never fear!
Prepare your salad ingredient and place them in a large bowl. In another bowl, mix all the sauce ingredients until smooth. Taste and adjust the seasoning. Take 2 tablespoons of the sauce and drizzle of the chunks of tuna and set aside.
Comment. In a large bowl, mix your cabbage, carrots, onion, green pepper, celery, and all your spices. Make sure all the ingredients are mixed well. Add the vinegar and oil mixing well. Sprinkle with sugar and mix again. Cover and refrigerate. Before serving, mix the salad really well once more.
Oil: extra virgin olive oil is a great option, another option would be to use an avocado oil. Vinegar: white wine or a red wine vinegar. Honey: is essential to balance out the vinegar in the dressing. Can also use sugar if needed. Lemon juice: adds a fresh bit of citrus. Parmesan: use freshly grated parmesan cheese, not the stuff in the green
Instructions. Add olive oil, lemon juice, dijon mustard, honey & sea salt to a jar. Shake vigorously until well combined. 60 mL olive oil, 40 mL lemon juice, 2 teaspoons dijon mustard, 1 teaspoon honey, pinch sea salt. Drizzle dressing over your favourite salad and enjoy.
Wash the lettuce or salad leaves well in cold water, drain and pat dry with a kitchen towel. Add the lemon juice and olive oil to a large bowl and top with the lettuce. Roughly tear or chop the fresh herbs and add to the bowl with any additional mix-ins you like – I usually add cherry tomatoes, cucumber and red onion.
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extra virgin olive oil for salad dressing
