How to make a warm, Saffron Garlic Salad Dressing.
I’m always bringing salads whenever I go to Quan and Michelle’s. Six years ago we had a whole night devoted to them; last summer I made a Stone Fruit Panzanella for dessert. The other night I whipped up a Saffron Garlic Salad Dressing, and poured it over a medley of greens.
Also in there – Trader Joe’s Omega Trek Mix, Beets, and Tomatoes.
I love making warm salad dressings – it makes me feel like I’m doing something. This Lemon Rosemary and Maple one is my favorite.
Served alongside a gorgeous cheese plate, zoodles, cauliflower rice, and tea eggs.
- 1/4 cup olive oil
- Hefty pinch of saffron, ground up
- 4 cloves garlic, skins removed
- 1 tablespoon dijon mustard
- 1/4 cup white wine vinegar
- Salt and Pepper to taste
- In a small saucepan over high heat, bring the olive oil, saffron, and garlic to a boil. Reduce to a low heat and cook for 4-5 minutes until the garlic is brown but not burnt.
- Remove the garlic from the oil and add to a small mason jar with the rest of the ingredients. Shake well and serve over salad.