The Best Salad Dressing Ever

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As you may know, I am a salad queen. I can certainly hold my own in the cooked food world however almost every time I’m invited to a dinner party the immediate follow-up is, “And can you bring one of your Jamie salads?”

It’s quite nice to be known for something.  I’ve written countless posts on salad (here, here and here) but never before honed in specifically on dressing...until now.

I first tasted this dressing when my girlfriend Kathryn brought it to a dinner party. (Truth be told, she wasn’t my friend at the time. I actually met her at the party and it was her salad and this dressing that made us fast friends.) I was blown away by its vibrant color and brilliant balance of tang, tart and sweet. I immediately asked for the recipe and now, almost religiously, make a batch every 3 weeks.

Note: This dressing is not just for greens. It’s for everything. Dollop it on chicken, use it as a dip for sweet potato fries, spread it on a burger, smooth it over crackers and top with goat cheese, or go Jamie-style, and spoon in straight into your mouth.

Beyond Tasty Beet Dressing

Inspired by Ottolenghi



1 small beet

A touch of honey

3 teaspoons Dijon mustard

1 garlic clove

2 tablespoons apple cider vinegar or white wine vinegar

Salt and pepper

⅓- ½ cup extra virgin olive oil

Preheat the oven to 350F. Wash the beet, wrap it in foil and bake for two hours, or until very soft, then peel.

To make the dressing, put the beet, honey, mustard, garlic, vinegar, salt and pepper in a food processor. Process for a few seconds, then incorporate the oil at bit at a time. It should be smooth and homogenous. You may not need to use it all. Taste as you go and adjust as needed.