Like fellow DC gardener The Slow Cook, I’ve been joyfully harvesting fall salad greens. Last weekend I picked a veritable bale of baby arugula and lettuces. The greens have been so tender and tasty that I haven’t wanted to adulterate them with a lot of add-ins; it’s been a dressing-only affair. And though I usually just make my own vinaigrettes, lately I’ve been really enamored of a bottled dressing from a family-owned operation in Annapolis. The brand is Tessemae’s, and their lemon garlic dressing is totally addictive. Cute story, too:
Being the mother of three athletic boys, I had to figure out a way to get them to eat their salad while staying healthy. Pouring on an unhealthy dressing was not an option, so over the years I made and perfected my own. When my oldest, Greg, realized how great the dressing was (15 years later!), he said “Mom, let’s go in to business together and make it for the world.”
Anyway, I don’t usually make it my business to promote specific products on my blog, but this stuff is great on greens. A nice balance of olive oil, lemon (both juice and zest), and a little mustard. And the fact that the dressing separates and solidifies in the fridge speaks to its lack of weird additives and emulsifiers. I got my bottle this summer at Whole Foods on P Street when one of the charming sons was doing a demo, so presumably it’s still being sold there. Good stuff!