Organic Salad Dressing

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My friend Emma Cohen is here from Australia.  I say she is my friend like I have known her a long time.  Though I have only known her a short while she feels like one of those friends I have known my whole life.  She is a nurse in Australia, she believes in natural remedies and a holistic approach to medicine and is a health researcher.  She recently shared this recipe with me and I want to share it with you.  It is super good, good for you and really great tasting.  You need not refrigerate it or if you do know that the olive oil will go solid on you so allow time for it to go liquid again.  It is good unrefrigerated for couple weeks.


Emma's Grandmother's Oil and Vinegar Dressing:
Crush 3-4 cloves of garlic with a bit of Himalyaan rock salt (other rock salt is great she is just partial to this and so am I just don't use regular table salt) until it is quite liquid. Use a fork on a cutting board to achieve this or a mortar and pestle. 
Add into bottle or jar with lid. 
Add 2 teaspoons of seeded mustard an organic brand where you can see the seeds 
2 pinches of mixed herbs( I have a terrific Provence of basil, thyme, rosemary, lavender, & oregano )
1/2 squeezed lemon juice and fill 1/3 of the container with apple cider vinegar ( I use 1/2 cider and 1/2 Balsamic vinegar). 
Then fill up the rest of the container with olive oil or flaxseed oil, shake bottle and taste to get balance of oil/vinegar ratio correct to your taste.  
Use this dressing on lots of things other than salad, and keep out of sunlight.


Enjoy!