Finally getting around to posting this, like I promised I would an age ago!
The subtitle of this blog is "a coterie of college chums cookin'," and, while we've mostly given up blogging about it, cookin' creatively remains a big part of our chumminess whenever and wherever we gather. Thus, our Labor Day Weekend 2012 Reunion-by-the-Sea generated this amazing salad dressing, which could be called "Wellfleet Dressing" if we wanted to sound classy about it, or "What We Found in the Cupboards on the Cape, Put Into a Bottle, and Poured Over Lettuce, Just for Fun" if we're going for total honesty.
At any rate, it was delicious, and we ate a lot of salads, so I'm recording it here for posterity, in case we want to recreate it next summer.
Labor Day in Wellfleet Salad Dressing
created by Sarah Antonich, Hannah Todd, the bottles in the back of the cupboard, and possibly some other onlookers and assistants, I'm not sure, I wasn't actually there at the time.
1 1/3 cup olive oil
1/2 cup balsamic vinegar
splash of red wine vinegar
4 to 6 garlic cloves, crushed
a pinch of salt
a pinch of pepper
a pinch of onion powder
a pinch of oregano
a pinch of basil
1 tsp. spicy brown mustard
2 tsp. Worcestershire sauce
2 Tbl. sugar
Mix all ingredients in a large measuring cup or other mixing vessel. Decant into a salad-dressing-appropriate vessel (easier if you have a funnel). Shake well before using. Really quite amazing over mixed greens and garden fresh tomatoes.