I feel like I’m putting silan in everything. Granola and granola bars? Yes. Fish and tofu marinades? Yes again. Cakes and cookies? Mmm hmm. Basically, I use silan instead of honey nine times out of ten, and then I go a little further and use it in other dishes, too. (Maybe things are different where you shop, but silan is waaaaaaay cheaper than honey around here.)
Anyway, when we started to get sick of the standard olive oil/vinegar/salt and pepper salad dressing over Pesach, I naturally turned to my bestie, silan. Some tweaks later, and here you have it: a salad dressing that’s a little sweet, a little tangy, and a lot simple to throw together.
Yield: Heaping ½ cup
- 1/3 cup olive oil
- 2 Tbsp silan (date honey/syrup)
- 1 Tbsp balsamic vinegar
- 1 large clove garlic, crushed
1. Place all ingredients in a jar, container, etc. and cover. Shake vigorously until fully combined. Refrigerate the dressing for 2-3 hours before the first use and shake well before each use.