My favorite salad dressing is an old Eckrich family recipe. Thanks to my dear friends, the Eckrich girls, Louise Ostrow and Annie Pai, for sharing it. Their original recipe calls for white vinegar, but I like it just as well with rice vinegar. I’ve tried using less salt, but the salt seems to cut the tanginess of the vinegar.
This dressing is a staple in my refrigerator. I use a small amount in garden salads with salad greens, carrots, tomatoes, and any other veggies I have on hand, toasted almonds or pine nuts and feta or blue cheese crumbles. Add some left over rotisserie chicken or grilled salmon and you’ve got a fabulous summertime dinner.
Yields 4 cups
5 cloves garlic, crushed
2 1/2 cups olive oil
1 1/4 cups white or rice vinegar
2 tbsp salt
2 tsp pepper
1 tsp dry mustard
1 tbsp paprika
Put all ingredients in blender and mix well. Chill. This will keep in the refrigerator for months.