Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Raw Apple Cider Vinegar
  • 1 tbsp Freshly squeezed Lemon Juice
  • 1 tsp Stone ground Mustard
  • 1 clove Fresh Garlic, minced into a paste
  • 1 tsp Dried Oregano, crushed
  • 1/2 tsp Freshly cracked Black Pepper
  • 1/4 tsp Onion Powder
  • 1 tsp Honey

Instructions:

  1. Mince the garlic clove as finely as possible, then use the side of your knife to mash it into a paste on your cutting board. Note: This releases the most flavor and ensures the garlic is evenly distributed.
  2. In a small jar or bowl, combine the 1/4 cup apple cider vinegar, 1 tbsp lemon juice, 1 tsp stone ground mustard, 1 tsp honey, and the garlic paste. Whisk until the honey and mustard are fully dissolved into the acid.
  3. Measure out the 1 tsp of dried oregano into your palm. Use your other thumb to rub the leaves in a circular motion for about 10 seconds before letting them fall into the bowl. Add the onion powder and black pepper now.
  4. Slowly pour the 1/2 cup extra virgin olive oil into the mixture in a thin, steady stream while whisking vigorously. Whisk until the liquid turns opaque and thickens slightly.
  5. Place all ingredients into a mason jar. Screw the lid on tight and shake for 30 seconds until the mixture looks creamy and unified.
  6. Let the dressing sit at room temperature for at least 10 minutes. Wait until the dried herbs have softened and the garlic has mellowed into the oil.
  7. Dip a leaf of the lettuce you intend to use into the dressing. Taste it to ensure the acidity isn't overwhelming the greens.
  8. If it's too tart, add another 1/2 tsp of honey. Stir gently until incorporated.