It is a truth universally acknowledged, that a single family in possession of a good salad, must be in want of a dressing. You guys, this is THE ONE. Our smooth, tangy, creamy lemon vinaigrette is the dressing that’s always in our fridge. I developed it years ago for our favorite kale salad, and it’s bold enough to stand up to kale and shredded Brussels sprouts and all kinds of raw cruciferous goodies. It’s also great drizzled over baby spinach or tossed with chopped romaine and tons of crunchy veggies.
I know I use the word magic kind of a lot for a muggle. But I try not to abuse it. It’s not my fault that sparkles start to pop up in more and more places once you know how to look for them. This dressing definitely has magic in it. There’s alchemy in whizzing together five basic vegan ingredients plus salt and pepper and turning out something totally marvelous in five minutes. That’s another truth universally acknowledged. It just is.
Okay my dears, have a super day. Talk to you soon.
Magic Blender Dressing: Creamy Lemon Vinaigrette
This creamy lemon vinaigrette with the umami goodness of nutritional yeast is our go-to salad dressing. A quick stint in the blender makes it smooth and creamy.
- 1/2 cup extra-virgin olive oil
- Freshly squeezed juice of two lemons (about 1/3 cup)
- 1/4 cup nutritional yeast
- 3 medium garlic cloves, finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon fine sea salt
- Freshly ground black pepper to taste
Combine all ingredients in a blender and process on high until smooth and creamy. Keeps well in a jar the fridge for up to two weeks. If not pourable, bring to room temperature before using. (If you're in a rush, 10-15 seconds in the microwave and a quick stir does the trick.)