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
INGREDIENTS
- 1 heaped Tbsp wholegrain mustard
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
METHOD
Whisk oil into mustard, whisk in vinegar. Use.
vegan // vegetarian // gluten-free // dairy-free // sugar-free // soy-free
your little whisk is so cute! and i love mustard and ham sandwiches!
heehee thanks ;D Yes, mustard is so good on ham (even though I haven’t eaten it in years I do remember!)
Great quick dressing…and potatoes need a little kick
Love the mustard. And so glad that you have found the power of mushrooms. Will have to try some tangy mustard dressing on my mushies….
Oh this would be so good on grilled mushrooms!
I love mustard, such a tasty dressing!
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