This is a handy, savory dressing that keeps in the fridge nicely for four or five days. It tastes best on the second day, because it’s a lot thicker and almost creamy.

Beware: garlicky!

When not in a garlicky mood, I love to use a simple apple cider vinegar and olive oil dressing. But when I’m in the mood for some zing, I go for this raw garlic salad dressing recipe.

I find that this is a versatile dressing that, in some ways, mimics a ceasar salad dressing (on day two and after, because it’s thicker after having been refrigerated).

Simple raw garlic salad dressing
Inspired by Kristen Suzanne

1 cup olive oil
1/2 cup fresh lemon juice
3 garlic cloves
2 teaspoons dried Italian or Greek herbs
1/2 teaspoon sea salt

Throw it all in the blender and…blend!

Keep blending ’til thoroughly mixed. Use right away or refrigerate.

Photo credit: Salad dressing