I lived in Switzerland for five years while growing up, from age 9 – 14. I remember when ordering salad at restaurants, there wasn’t generally the list of choices we’re used to in US restaurants – salad came with dressing. It was butter lettuce and dressing.

Recently a recipe for the ubiquitous “Swiss Dressing” was posted on a reunion page of the school I attended while there. It made me laugh – the inclusion of “Magi Wurze” as an ingredient sent me to google – it’s basically MSG in a liquid base.

Here’s my adaptation of the recipe, and I’d say it’s a keeper. We’ve been pouring it over everything from chopped romaine hearts to steamed veggies to dribbled in nori wraps with avocado, thinly sliced meats and dried tomatoes. (Yum.)

Swiss Dressing

Ingredients:

3/4 cup homemade mayo

1 tsp dry mustard

1/2 cup oil, half and half extra virgin olive and high oleic sunflower oils

1/3 cup raw apple cider vinegar

1 clove garlic, chopped

1 Tbsp coconut aminos or gluten-free tamari

1/3 cup coconut milk yogurt or coconut milk plus 1 Tbsp lemon juice

Celtic sea salt to taste.

Directions:
Place all the ingredients in a blender and blend thoroughly.

Makes 1 pint.

Tell me if you try it!

This entry was posted on Saturday, February 18th, 2012 at 6:29 am and is filed under Recipes, The Simple Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.