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Bottom of the Jar Pickle-Mustard Dressing

Cooks' Note

Use this dressing for 4 to 6 servings or to dress a 1-pound sack of slaw salad mix.

Recipe information

  • Yield

    makes 3/4 cup

Ingredients

3 tablespoons pickle juice
Bottom of the jar of Dijon mustard, 1 tablespoon
1 small shallot, finely chopped
Salt and pepper
1/4 cup EVOO (extra-virgin olive oil)
1 tablespoon chopped fresh flat-leaf parsley or basil leaves, chives, or dill

Preparation

  1. Pour the pickle juice into the mustard jar; add the shallots and some salt and pepper. Screw on the lid and shake vigorously. To be extra careful, wrap a paper towel around the lid before shaking. Remove the lid and pour into a salad bowl, then whisk in the EVOO and your herb of choice.

Rachael Ray's Look + Cook
TagsSalad DressingSaladSauceCondimentShallotVegetableNut FreeGluten FreeDairy FreeVegetarianVeganEasyQuick30 Minutes or LessMeal PrepNo-CookCookbooks
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