In the meantime, I whipped up a little salad dressing to give it a simple taste test. Frankly, I could be happy with a vat of this dressing and the heck with other recipes. It's got a nice lemon background without being too tart. Reminds me of a dressing that a little mom-and-pop diner used to make when I was a little salad-munching kid.
Alas, I will be cooking with it later. Or baking. Or whatever I come up with.
5-Second Salad Dressing
Pinch of sugar
1/2 teaspoon dry oregano
1 tablespoon sherry vinegar
3 tablespoons Sciabica lemon olive oil
Put the salt, sugar, and oregano in a small lidded container. Add just a teeny splash of water to moisten the oregano and give it a little swish. This helps rehydrate the oregano. Let it sit while you hunt for that bottle of sherry vinegar that you know you have somewhere.
Or, use red wine vinegar or even white balsamic vinegar.
Add the vinegar and oil and shake until the dressing is emulsified. Serve over the vegetables or greens of your choice.
This makes enough for two largish salads - like two romaine hearts worth of salad. Depending, of course, on your affinity for dressing.
Did you know that May is National Salad Month, and May 1 is Dole National Salad Day? Yep, this salad is just what you need!