This is for a friend who takes amazing photographs. I have been making this recipe for the last couple of weeks because I roasted a head of garlic one day. Being primal/paleo has really forced me to read labels, to be concerned about what chemicals I am pouring into my body, and bottled salad dressing has too many of them. One of these days I am going to make a paleo ranch dressing; when I do I will let you know how it is. For now, I just make vinaigrettes.
1-2 roasted garlic cloves
1-2 anchovy filets (don’t be afraid! it will add a delightful umami flavor)
pinch salt, pepper
1/2 t honey (optional, omit if Whole30)
fresh or dried herbs (get creative here, or just use that jar of “Italian Seasoning” in your cabinet
1/4 c vinegar (creativity counts here too! Sherry, red wine, champagne, rice, etc)
Mix the above ingredients until blended. Then slowly add up to 1/2 cup quality olive oil. Blend quickly with a whisk or use one of those handy bullet blenders. My bullet blender (thanks, Mom!) does such an amazing job it actually emulsifies the dressing, creating a uniform consistency throughout. I store the unused portion in the fridge and use it again the next night!