Okay, people, we’re going to start off this paleo salad dressing post with a completely unrelated subject:
The resulting sourdough bread–attempt 2. I have now made this bread perhaps 15 times, each time tweaking and improving the recipe. The result is what I believe is the perfect gluten-free artisan-style loaf. I’ll be posting the bread recipe in just a few days!
Bread.
Yeasty, soft, gluten-free artisan bread.
That’s my latest thing. Checking on my sourdough starter. Examining it. Smelling it. Stirring it. Making other people smell it (“here, are you busy? Well, I don’t care, SMELL THIS SPOONFUL OF BROWN STUFF THAT I JUST SHOVED IN YOUR FACE”). Making bread out of it. Eating bread. Making other people eat bread (haven’t heard any complaints there so far). Mostly trying to get the perfect balance of crustiness and whole-grain sourdough flavor and fluffiness mixed with chewiness.
And, yeah, I’m not quite there yet. Getting closer. But not there.
So sorry for ruining your day by telling you that there is NO RECIPE yet. It seems sort of uncool to make salad dressing after looking at that bread, but I just couldn’t help but show you that glorious loaf.
Though it isn’t bread, this is a very good gluten free and paleo salad dressing. And you do need to eat salad to balance out the bread in your diet, right? This dressing is creamy, super quick to whip up, and (if you want it to be) just a little bit spicy. If you don’t want it to be spicy, I won’t judge (hey, I’m Dutch. We’re like the least spice-loving people ever). With or without spice, this paleo salad dressing is fresh, flavorful, and ready for summer.
And stay tuned for that bread. š
- 1 cup gluten free homemade mayonnaise (recipe here)
- ½ of a red pepper, chopped
- A tiny chunk of a jalepeno pepper (optional, if you want it spicy), chopped
- ¼ of a small onion, chopped (use the rest of the onion in the salad, chop up more onions and caramelize them for dinner, or set aside in a bowl and use within a day or so)
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dried dill
- ¼ teaspoon fresh rosemary leaves, finely chopped
- ¼ teaspoon fresh oregano, finely chopped
- Put all of the ingredients in a blender. Blend on high speed until smooth and well blended. Pour into a mason jar and refrigerate until use. Use within a few days (especially if you used homemade mayo).
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You have a lot of great recipes here! I’ve pinned several to try. š
Debbie, thanks for sharing! I hope you enjoy them. š