This is a picture of me standing with my good friend Rachel one one of two camping trips together with her and her husband, in which we all almost died. (Stories for another time). On this particular camping trip, it was about 100* with humidity akin to a sauna, which is why we look like we do.
I share this picture so you’ll know how close we are. It’s not every friend that will let you put your arm around them when you’re this sweaty and stinky.
I’m telling you about Rachel because she is the reason for this salad dressing’s presence in my life. On multiple occasions, we’d be eating at their house, with a nice green salad on the side and this vinaigrette drizzled over it. And inevitably I’d say, “What is in this dressing you make? I love it.” And she’d always say, “olive oil, cider vinegar, and honey.” And then we’d repeat the whole process a month or so later.
So one night, I emailed her asking the same question, and she sent the same reply, including ratios, and now that I’ve got it recorded somewhere, I haven’t stopped making this salad dressing since. It’s super easy, takes less than two minutes to make, and is the perfect pairing for your next big, green, leafy salad.
It’s no surprise that my go-to salad dressing comes from Rachel and her husband Darren. They are great cooks, and are always making things that make me reach for seconds. In fact, it’s Darren who was behind my go-to granola recipe, and when I’m old and moneyed and open my cafe, I think I’ll put the two of them in charge of my appetizer menu.
Except that they’ll probably be too busy with their letterpress business.
With Rachel’s design background and Darren’s mechanical knowhow (and creativity to boot), I’m pretty sure they’re going to be letterpress superstars. They’ve just started a new blog – Excuse the Mess - to document the process of starting a letterpress business, as well as their lives, through some pretty fantastic photography, good reflections, and I’m sure some yummy recipes.
Right now, they’re running a giveaway of this hand-lettered print they made of what makes for a great day with a kid. I love it! They’re offering it in five different color/background combinations. Be sure to head on over to Excuse the Mess to enter the giveaway before this coming Monday.
And if you’ve got some springy greens laying around, skip the store-bought dressings with their list of unpronounceable ingredients, and make this one instead. Olive oil. Cider vinegar. Honey.
(recipe from Carpé Season)
(yields app. 1/3 c. of salad dressing)
This easy vinaigrette takes just a minute to whip together and is a perfect, slightly sweetened topping to a green, leafy salad.
3 tbsp. olive oil
1.5 tbsp. apple cider vinegar (or a bit more to taste)
1 tbsp. honey (or to taste)
(Optional salad ingredients listed in the Instructions).
Place ingredients in a jar. I like to use the tablespoon to measure the oil first, then the honey. That way, the honey slides right off. Cover the jar tightly and shake until well-combined.
You may want to shake again before serving to make sure the oil has not separated.
Keeps for about 4 days, covered, on the counter, or up to a week in the fridge. But you'll need to give it some time to warm up before serving (so that you can shake to combine) if kept in the fridge.
We especially like to serve this vinaigrette over a salad made of leafy greens or spinach, dried cranberries, feta, and sliced almonds (optionally toasted).