Our version of the house dressing at Greek Islands, the one on every side salad. Shaken, it’s a bright, garlicky vinaigrette. Whisked into an egg yolk, it turns creamy like the restaurant’s.
Ingredients
- 1 cup extra-virgin olive oil
- ¼ cup fresh lemon juice (1–2 lemons)
- ½ cup red wine or cider vinegar
- 1–2 cloves garlic, grated or minced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 dash Accent (MSG) (optional), or a dash of Bragg Liquid Aminos
- 1 tsp kosher salt
- 1 tsp white sugar
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 dash mustard powder
- 1 tsp Dijon mustard
- 1–2 egg yolks, for the creamy version (optional)
Method
Put everything except the egg yolks in a jar and shake for 2 minutes. Taste and adjust: lemons vary in sourness, and you may want more or less salt.
Shaken, the dressing is close to the restaurant’s but thinner. For the creamy version, whisk the egg yolks in a bowl with another pinch of mustard powder, then drizzle in the shaken dressing while whisking until thick.
A blender works too: blend everything except the oil, then drizzle the oil in with the blender running to emulsify it fully.
Notes
- Nearly any tasty vinegar works.
- The lemon juice can be replaced by the same volume of vinegar.
- The onion powder and basil are optional if you’re out.
- The mustard powder and Dijon help it stay emulsified. Without them it separates in the fridge more quickly.
- Keeps a week in the fridge. The creamy version has raw yolk: use it within a few days, and use pasteurized yolks for anyone pregnant, elderly, very young, or immunocompromised.