Apropos this recipe, here is my father's (Siegfried's) favourite joke:
You've heard about the garlic diet, right?
You don't actually lose weight, you just look so much smaller from the distance.
Let's face it, one clove of garlic is a waste of time. If you've ever been invited for dinner at the Gursche household (his or mine), you've been served a salad with this dressing. In the words of Siegfried, "And they loved it..."
I now make this dressing a half litre at a time, so I don't have to make it every night. Follow the link for the single salad recipe.
150 ml fresh squeezed lemon juice (about 3 lemons)
150 ml Alpha™ Gourmet Salad Oil or use half Salad Oil & half Camelina Oil for more Omega 3's
60 ml Bragg's Liquid Seasoning
1 small onion, diced
3-5 cloves garlic, minced (depending on taste, or how much you mind smelling like "one of those people in the health food store"
1 tsp dried chopped oregano
1 tsp dried chopped thyme
1 tsp dried chopped sage
2 tsp dried chopped basil (because as my wife says, there's no such thing as too much basil).
1 tsp Apple Cider Vinegar
1 tbl Balsamic Vinegar
1/2 tsp curry powder
1 tsp lemon zest
Take all the ingredients and combine them in a 500ml mason jar. Screw on the lid tight and shake well for, oh, about 2 minutes or until you figure you've had your exercise for the day. Take about 1/2 tablespoon per serving, and toss before bringing to the table. Refrigerate the rest—it will keep for several weeks, although it never lasts more than a week and a half at our house. When refrigerated, the bits of coconut oil will solidify, so you have to take it out of the fridge about 15 minutes before tossing.
A word on the optionals: At our house, this dressing is never made the same way twice, and I don't really measure anything. Feel free to experiment, and adjust, and enjoy.