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Cobb Salad Dressing Recipe: A Quick and Tangy Twist
Emily

Cobb Salad Dressing Recipe: A Quick and Tangy Twist

A vibrant, customizable dressing with tangy apple cider vinegar, Dijon mustard, and a blend of oils for emulsified gourmet flavor. Skip the cream and alcohol—this halal, gluten-free (with substitutions) option pairs perfectly with salads, grains, or roasted veggies.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • Apple Cider Vinegar (Sub for Red Wine)
  • 1/3 cup
  • Filtered Water
  • 1/3 cup
  • Garlic Clove
  • 1
  • Worcestershire Sauce (GF)
  • 2 tsp
  • Dijon Mustard
  • 1 ½ tbsp
  • Granulated Sugar
  • 1 tsp
  • Olive Oil
  • 1/3 cup
  • Neutral Salad Oil
  • 2/3 cup
  • Sea Salt and Pepper
  • To taste

Method
 

  1. Place skin-on garlic clove on parchment paper. Toast at 400°F (200°C) for 3-5 minutes until lightly caramelized.
  2. Add vinegar, water, roasted garlic, Worcestershire sauce, Dijon mustard, sugar, olive oil, and salad oil to blender.
  3. Blend at high speed for 45 seconds until emulsified.
  4. Adjust seasoning and consistency with more water or oil if needed.

Notes

Substitute Worcestershire sauce with tamari for stricter gluten-free compliance.
Use honey instead of sugar for a natural sweetener.
Replace Dijon with whole-grain mustard for texture.
Store in an airtight container for up to 5 days in the fridge.