Dad’s Favorite Salad Dressing

Basic salad dressing has a ratio of 1 part acid to 3 parts oil, which are the foundation for any creative flavors you might like to experiment with.  Here is my favorite, and you guessed right, it has a strong Asian flavor , easy to put together, and can be made ahead of time and refrigerated.

2 tbsp white vinegar (I usually have vinegar left over from pickling habanero chilies – use 4 tbsp because it had been watered down)
1 tbsp Dijon mustard, or any good mustard left over eating corned beef on  St. Patrick’s (not those yellow hotdog-type mustard, deli-type is ok)
2 tbsp Thai sweet chili sauce (Maeploy)
1 tbsp soy sauce
1/2 tbsp sesame oil
1 tbsp honey
1 small clove garlic, microplaned fine
1 inch fresh ginger, peeled and microplaned fine
1 stalk green onions, finely chopped (optional)
pinch of salt
freshly ground black pepper
6 tbsps good olive oil, the best that you can afford

Place all the ingredients into a mixing bowl except the olive oil.  Slowly drizzle  and whisk the olive oil onto the mixture until the mixture emulsifies.  Just before serving, pour sufficient amount of the dressing onto the prepared lettuce, add croutons if desired, and toss.  There should be enough dressing for salad for 4 persons.  Lettuce should not be swimming in dressing, but it should lusciously coat the individual bite-size pieces.

Leftover dressing can be stored in an airtight jam jar for up to 10 days in the refrigerator.  Give it a good shake before pouring it onto the salad.