All You Can Eat: ultimate Mexico/USA food safari

Taste Mileage is a new segment on the show which is going to feature recipes which are made up of ordinary low-cost items which you’re like to find in a fridge (or can be very easily purchased) yet somehow result in a truly extraordinary dining experience. Sometimes simplicity yields the best results, and this particular part of the website is all about the simple recipes which result in the most taste-rich food; not just meals but also sauces, marinades and dressings. Welcome to Taste Mileage.

First up? The ultimate salad dressing. Salad dressing is the saving grace of the salad and vegetable food group. I personally wouldn’t be half as interested as I am in a salad (and that is very very interested) without a dressing which compliments.

This is what you’re going to need for this particular salad dressing (and please note, we’re not reinventing the wheel here; you’re more than likely to have already tried a similar dressing).

60 mL Olive Oil.
100 mL Balsamic Vinegar.
2 tea spoons Seeded mustard.
2 cloves of Garlic.
Squeeze of Lemon juice.

These measurements are only approximate, you can use your instincts and switch it up if you’d like. I’ve never once used a measuring cup to work out the Olive oil/Vinegar ratio; it’s all instincts.

Before we begin, your dressing is going to look better if you have a baller dressing bottle. My dressing bottle is nothing short of ballerific; invest in one.

Pour the olive oil and balsamic vinegar into the bottle at a ration of 60% Balsamic to 40% Olive Oil - this is just a guide, you can switch it up to your liking.

Finely chop up the garlic, throw that in. Two table spoons of mustard also need to be added; make sure you get SEEDED mustard though. Very important, this is the key ingredient.

Throw in a small squeeze of Lemon Juice and shake the shit out of your baller dressing bottle.

Very cheap, incredibly easy to make. This dressing is going to revolutionise your salads.