Erriba Salad Dressing


When I was growing up, we always had a big salad on the table for dinner, with this dressing, and it was always a fight to determine who got to drink the last remnants from the bottom of the salad bowl. My family calls the dressing ‘Erriba’ now after the place where my parents live in Tasmania’s highlands. I like to always have a big jar of it on hand to jazz up a salad or steamed greens. You can add other ingredients to change the flavour.

Erriba Salad Dressing


Freshly squeezed juice of 4 lemons
extra virgin olive oil (half the volume of the lemon juice)
1 clove garlic, crushed
1 teaspoon Dijon mustard
salt and freshly ground black pepper
big dash of red wine vinegar
Put all the ingredients in a jar with a screw-top lid. Shake well and use liberally on salads. The dressing will keep for several weeks if stored in an airtight container in the fridge.


  • For a more creamy, nutty-tasting dressing, add 1 teaspoon tahini.
  • Add 1 tablespoon flax oil for a great way to consume essential fatty acids.
  • To give a slightly salty Asian flavour, add 1 teaspoon shoyu or tamari or ponzu

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