Growing up there were only two foods I wouldn’t touch – mustard and mushrooms. Ironic isn’t it that I’m pickier now than I was as a child…
At some point I discovered the magic that happens to mushrooms when you cook them – lets be honest, it probably happened due to either Chinese take-away or pizza – and it was game on from that point forward. I still won’t touch raw mushrooms but any and all cooked mushrooms are welcome on my plate.
Mustard was a tougher one and who knows what tipped me over but now I love the stuff. Dijon on wraps, wholegrain in marinates, spicy English on sandwiches – and of course a soft-pretzel just isn’t complete without a good dollop of American yellow.
This dressing is a perfect use for mustard, and with only three ingredients is a perfect quick fix. Tomorrow I’ll be back with the fabulous salad this dressing was created for but right now, just dressing.
Tangy Mustard Dressing
It’s tangy, and mustard-y, and a dressing… is there more to say? Only that this is a brilliant quick dressing which comes together in seconds. For a different twist replace some of the vinegar with lemon or orange juice.
Makes: 1/3 c
- 1 heaped Tbsp wholegrain mustard
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
Whisk oil into mustard, whisk in vinegar. Use.
vegan // vegetarian // gluten-free // dairy-free // sugar-free // soy-free