French Dressing Recipe

First Do No Harm

Creamy French Salad Dressing

Ingredients (as always, as organic as possible)

1 cup extra virgin olive oil
½ cup apple cider vinegar
2/3 cup ketchup
Juice of one lemon
2/3 cup honey
1 medium Sweet Onion
2 teaspoons Celtic Sea Salt® Brand

1 pinch fresh crushed garlic (optional)

In a blender combine the lemon juice, salt, onion (chopped), and honey. Blend on a low setting till everything is blended together. Turn up the blender’s speed to somewhere in the middle. (You can add the optional pinch of garlic at this point).

Editor's Note: the type of onion you use is really up to you. The yellow onion is the most potent and contains 11 times more flavonoids than the Western White. Shallots actually contain more antioxidant activity than any onion. For most recipes that are sweet, the sweet onion is a nice addition. However, some like their onions more potent. Additionally, a red onion blended in will modify the color. It's really up to you.

Combine the ketchup and vinegar into one container. Then, add both the ketchup/vinegar concoction and the olive oil at the same time, pouring slowly.

The dressing comes out creamy with a slightly pink color and makes approximately one quart of dressing.

Like our Blue Cheese Dressing recipe, this has to sit for a while, or the flavor of the olive oil is just too strong. About two days is all that is needed, but shake daily (let the ingredients get to know each other).

In Minnesota we love mixing French and Blue Cheese together, so you might want to try our Blue Cheese Dressing too.

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