Today I continue my crusade against commercial salad dressings. Today, my war is with the French! Well, not exactly. It's with the French inspired dressings that grace the shelves of most fridges, and which I'm sure make any self-respecting French chef cringe!
By the time you drive up to the store and buy a bottle of shelf-stable dressing, you could have blended up this recipe, chopped the veggies for a salad, eaten it, and have moved onto dessert. Well, maybe I'm overstating my claim just a tad, but you get the drift.
Fresh is always best, and my motto with food is, "The longer the shelf life, the shorter mine." Use high quality fresh extra-virgin olive oil, and you'll taste the difference.
OK, I'll get off my soap box, and eat my salad.