Our lemony Curry House Salad Dressing is famous among our family and friends. People of all ages love it! It has also been a long time favorite with hundreds of thousands of students who prepare it in their GrowingGreat classroom nutrition lessons. We love our House Salad dressing because not only is it delicious, but it gets kids of all ages eating salad!
The ingredients are key. The flavor changes depending on the type of Dijon mustard and lemons you use. Meg’s loves a spicer mustard. I prefer a more mild Dijon. Our first choice in lemons for our Curry House Salad Dressing are Meyer lemons. Meyer’s have twice as much juice as the Eureka or other varieties and has a special sweet floral flavor. They are seasonal and you will find them at your local farmers markets from late December through May and then again in the summer. Lemons are also very therapeutic! They are great eaten first thing in the morning as a great lemon tonic to alkalize your body’s PH. Lemons help with kidney function and our digestion making this a great everyday go to salad dressing
Watch our recipe video below. The full recipe follows.
Curry House Salad Dressing Ingredients
2-3 cloves minced garlic (depending on how much garlic you like)
1 Tbsp. Dijon mustard
1/2 tsp Celtic sea salt
Juice from 1 Meyer Lemon (1/4 C) or a Eureka or other lemon will work too)
Method for Making Curry House Salad Dressing
- Whisk first 3 ingredients together.
- Then add lemon juice.
- Slowly whisk in olive oil.
- Store in a glass container.
- Refrigerate up to 2-3 weeks.
- Use daily to dress your salads.
Variation: Add 1-2 Tbsp. flaxseed oil or 1-2 tsp. anchovies or paste for a wonderful Caesar type dressing.