I heard stories, but was hoping they weren't true, about the enormous size slugs are capable of becoming here. They love the greenhouse and sun tunnel and recently have become unashamed at munching on our salad greens in the middle of the day. I think they love them as much as I do. With that said, I wanted to share with you a wonderful salad dressing recipe I came to love while working at Hatchet Cove Farm with Reba and Bill. This goes great on fresh salad greens but I also like to toss it with lightly steamed kale or chard or as a dip for fresh bread. Adding a teaspoon of fresh herbs would add another great level to this coveted recipe.
2 teaspoons Dijon mustard
1 shallot or 1 garlic clove
1 teaspoon maple syrup, honey or other sweetener
1 teaspoon maple syrup, honey or other sweetener
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1/2 cup extra virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground black pepper
1 tablespoon lemon juice
1/2 cup extra virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground black pepper
Place peeled shallot or garlic in the food processor or blender. Process to mince. Add the remaining ingredients and process until emulsified, 1 to 2 minutes. Taste and season with additional salt, if needed, black pepper.
To mix by hand, place minced shallot or garlic, vinegar, lemon, mustard, and sweetener in a bowl. Slowly whisk in olive oil. Taste and adjust seasonings.
Ewwwww! (The slug, not the recipe :) )
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