Important Updates: 1) Due to high demand, please understand that we may be very low or out of some items; we will try to fill orders as best as possible and in a 'first come, first served' fashion, 2) We are unable to offer Home Delivery at this time, except to the New Castle-area. 3) Our May to October CSA Form is now available...sign-up by April 15th, 4) IWFM is closed for the remainder of the season and 5) the Carmel Winter Farmers Market WILL take place in the parking lot again this Saturday (March 28th)

In a Pinch Salad Dressing

If you tuned in to last week's From the Farm, you may have read the section about the (rare) six-day get-away that Kyle and I enjoyed for his veterinary conference.  Rather than stay in dowtown St. Louis for the week, we opted to rent a home in a quaint Illinois suburb, about 20 minutes from the city.  Since we had access to a full kitchen and I like to cook, we planned to eat the majority of our meals at the home, rather than eat out.  So, I packed a full cooler of meats, eggs, produce and such from home (including some fabulous Christopher Farm greens) and bought the rest once at our destination.  Knowing that I would not need a full bottle of salad dressing during our time away, I figured I would just 'whip some up' as I needed it.  On the first night that we had salad, I had forgotten about my earlier decision to do this; but, after a quick scan of what I had on-hand, I was able to make do and came up with what I now fondly call my 'Illinois Italian' salad dressing.  If you are ever in a pinch (or just want to enjoy a simple dressing), give it a try.  

Ingredients
  • ~3 TBSP olive oil
  • juice of half a lemon
  • splash of vinegar, ~ 1 TBSP (the home had plain white vinegar, so that is what I used)
  • small squirt of mustard (~3/4 tsp); the home had regular yellow mustard available, but Dijon would also be good
  • few cranks of fresh ground black pepper
  • kosher salt, to taste
  • small pinch of ground oregano (this was in the home's spice cabinet and even though it looked like it had been there a long time, it still had good flavor) 
Directions
Whisk all ingredients together in a small bowl; let sit for 5 to 10 minutes while making the rest of your salad/dinner.  Note: this made about a quarter-cup of dressing, which was the right amount for me to have on two salads.  
 

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