I don’t know why I get so lazy about salad dressing. It’s an easy thing to make, really. Mix some oil, some acid, something to give it pizzazz, and call it a day. Salad dressing made at home inevitably tastes better than anything that has a shelf life of a year or two, and it’s such a cinch to whip up…I don’t know why more people don’t do it.
You know, more people. Like me. I probably make salad dressing a couple of times a year. Sure, I splash my greens with olive oil and balsamic on many occasions, but actually mixing up a batch of dressing? I don’t do that nearly enough.
I was inspired, this time, by a blackberry-sage mojito served at a bar in downtown Iowa City. I haven’t even tried the drink, but the flavor combination intrigued me, and I certainly have plenty of sage out back. I also have acquired some excellent blackberry-ginger balsamic vinegar, which really gives this dressing an intense and delicious flavor. If you don’t have a version of blackberry-ginger balsamic available at a local market, consider substituting regular balsamic and throwing some minced fresh ginger (no more than a teaspoon, please, or you’ll overpower the sage) into the mix. You’ll miss out on the blackberry, but I think there will be plenty to keep you occupied.
This is the dressing I served on my flower salad a couple of weeks ago. See? I promised I’d share the recipe eventually…
1/4 c. blackberry-ginger balsamic vinegar
1/2 c. extra virgin olive oil
3 garlic cloves, minced
1/4 c. sage leaves, sliced
Kosher salt and fresh-ground black pepper to taste
- Combine all ingredients in a non-reactive dish. Whisk until all ingredients are fully incorporated.
- Taste to adjust seasonings, and serve over salad. Leftover dressing keeps well in a sealed container in the refrigerator for up to a week.