A small jar of this dressing is an easy finishing touch for a crisp salad. Whisk it together, add the whole smashed garlic clove and let each person dress their portion to taste.
American
Josephine’s Salad Dressing
My mother Josephine can turn apple cider vinegar and vegetable oil into a dressing we all love without measuring a thing. Ask her for the amounts, though, and good luck getting an exact recipe! This is my measured version inspired by her dressing, with a few touches of my own so you can enjoy it in your kitchen, too. Olive oil, fresh lemon and Dijon give it brightness, a little agave softens the tang, and a whole smashed garlic clove adds its flavor. It carries the spirit of my Italian mother’s everyday salad to your American dinner table—this time with measurements.
Mary’s Introduction
Why These Flavors Work
Lemon juice and cider vinegar cut through the richness of olive oil. Agave softens their sharpness without making the dressing sugary, Dijon adds savory pungency, and lemon zest contributes citrus aroma without much additional acidity.
THE RECIPE
Josephine’s Salad Dressing
Prep 15 minCook 0 minTotal 15 min
Equipment Needed
- OXO salad dressing mixer Shop this item
- Salad spinner Shop this item
Ingredients
Dressing
Instructions
Chef Notes
- This is a temporary emulsion; separation during storage is normal.
- Leave the garlic smashed and whole as written rather than converting it to minced garlic.
- Fresh garlic in this oil-containing dressing requires refrigeration at 40°F or colder and use within 4 days; its lemon and vinegar are not a validated preservation process.
Nutrition estimated per serving
256 Calories0.1 g Protein3.8 g Carbs27 g Fat3.7 g Sat. Fat0.1 g Fiber2.7 g Sugar30 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories256
Protein0.1 g
Carbs3.8 g
Fat27 g
Sat. Fat3.7 g
Fiber0.1 g
Sugar2.7 g
Sodium30 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
Ratings & Reviews
Be the first to rate this recipe.
YOU MAY ALSO LIKE
More from Mary’s Kitchen
How to Make Josephine’s Salad Dressing
Prepare the lemon
Measure the fresh juice and finely grated zest.
Measure the base
Combine the vinegar, lemon, mustard, salt and agave.
Whisk smooth
Dissolve the salt and distribute the mustard.
Add the olive oil
Whisk it in gradually.
Add the garlic
Keep the smashed clove whole and transfer to a clean jar.
Chill and serve
Refrigerate promptly; remix before serving and use within 4 days.
Recipe Guidance
Storage
Refrigerate immediately in a clean covered jar at 40°F or colder; use within 4 days. For longer storage, freeze fresh portions promptly and thaw in the refrigerator; texture may separate. Do not hold this fresh-garlic dressing at room temperature for storage.
Reheating
Do not reheat. If the olive oil firms in the refrigerator, let only the portion needed stand briefly until pourable, then shake or whisk. Return the remaining jar promptly to the refrigerator.
Make Ahead
Prepare up to 1 day before serving for convenience, within the same 4-day refrigerated limit. The garlic flavor will strengthen as it rests.
Serving Suggestions
Serve separately with Josephine’s Everyday Salad (My Version), or let diners add it to their individual salad portions. Dressing nutrition is calculated separately from the salad.
