I had a bunch of purslane sitting around my kitchen, needing something to be done with it. I thought a vinaigrette would pair beautifully with those crunchy leaves, and wanted to make something mustard based. This is the result of my experimentation- a yummy mustard vinaigrette- which can be used on a variety of salads. In my salad, I put purslane, sliced raw beets, onion rings, and the vinaigrette and it was amazing! Feel free to use this on any salad, or as a marinade for meats, fish, etc...- it'll be terrific. Just a note- if your salad doesn't have anything sweet (like beets), you may want to add a touch of sweetener to the vinaigrette, like some honey or coconut sugar or regular sugar.
I used a combination of kombucha vinegar and apple cider vinegar in mine- if you don't have kombucha vinegar and/or apple cider vinegar, feel free to use other vinegars, just add a little bit at a time and adjust the recipe to taste.
Feel free to play around with the herbs in the recipe.
1/2 cup kombucha vinegar
1/4 cup apple cider vinegar
2 1/4 teaspoons djon mustard
1 cup oil (any oil will do, but less strongly flavored is better)
1/2 teaspoon garlic powder
1 teaspoon salt or more (to taste)
1 teaspoon basil
1 teaspoon dill
1. Mix the vinegar and the mustard together until uniform.
2. Add in the oil.
3. Add the rest of the ingredients. Mix well!
Do you buy salad dressings or do you make them from scratch? What salad dressings do you make, and which do you buy? Which are your favorite types of dressings?
Does this look like something you'd try?