I make and eat salads like my son washes his hair. Usually twice a day. Confession: I hate making salad dressing. Wash n’ rip lettuce? Easy. Slice onions, celery, cucumber? Yep, yep and yep. Chop and toast hazelnuts? No problem. Toss in pumpkin and sunflower seeds? Of course. But dressing is finicky. To herb or not to herb? To squeeze lemon or add Dijon mustard? To press or chop garlic? And what about the ratios? How much olive oil to vinegar? What type of olive oil? What type of vinegar? It’s exhausting for me. That is, until my bestie Susan Koe came to town with her super easy simple 2-2-1 salad dressing. Two tablespoons olive oil, two tablespoons vinegar, 1 tablespoon maple syrup. Always those ratios and lickety split –– you have the easiest, best-tasting salad dressing ever. —sufitt
vinegar (I use apple cider; Susan used rice)
maple syrup (preferably real and from Canada)
In This Recipe
Measure the olive oil, vinegar and maple syrup into a jar. Seal the jar and shake. Toss on salad.