Everyday Salad Dressing Recipe

Right here’s my grasp salad dressing that I exploit as a base for each salad! You simply want 1 tbsp vinegar, 3 tbsp oil and 1/2 tsp mustard. End with salt and pepper, or select from any variety of flavourings – garlic, recent or dried herbs, pinch of spice, contact of honey.

USE FOR massive leafy salads, chopped salads, so as to add flavour to beans and lentils, and infuse boiled, steamed and roasted greens with flavour – they suck up the dressing when scorching!

That is my recipe for a fundamental salad dressing that I exploit just about on a regular basis – both as it’s, or as a base so as to add different flavourings as listed within the recipe.

1 tablespoon vinegar + 3 tablespoons additional virgin olive oil + 1/2 tsp Dijon Mustard + 1/2 every salt and pepper

This can gown any salad for 4 folks.

• Vinegar – my favorite is apple cider vinegar (additionally labelled simply cider vinegar) and lemon juice. They’re each much less sharp than plain white vinegar, however extra tangy than white wine vinegar – excellent steadiness. BUT you can also make this with any vinegar in any respect.

• Further virgin olive oil – the higher the oil, the higher the flavour of the dressing. Should you make this with a flavourless oil (like peanut, vegetable, canola) then simply add one of many Flavourings listed – garlic is my go to!

• Dijon Mustard – that is elective however I just about all the time add a contact as a result of it thickens the dressing a bit extra which makes it coat the lettuce higher.

Use the recipe beneath as your grasp, then simply tweak as follows to your style – keep in mind, completely different vinegars have completely different ranges of sharpness:

• too tangy – add extra oil or a contact of sugar or honey;

• not tangy sufficient – add extra vinegar

Use this dressing for any salad – leafy greens, backyard salads, chopped salads. It makes sufficient to serve 4.

It’s additionally terrific used to make in any other case bland steamed or boiled greens tastier. Toss whereas scorching and they’ll suck up the flavour! Similar goes for roasted greens.

Get pleasure from!

Everyday Salad Dressing Recipe

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Serves: 4 Prep Time: 2 minutes

Nutrition facts: 94 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp any vinegar or lemon juice (my favourite is cider vinegar) (Note 1)
• 3 tbsp extra virgin olive oil or other neutral oil
• 1/2 tsp Dijon Mustard (or other non spicy smooth mustard)
• 1/2 tsp EACH salt and pepper
• 1/2 – 1 small garlic clove* , pressed through crusher or smashed (Note 2)
• 1 tsp lemon zest*
• 1/4 tsp sugar (Note 3)
• 1 tsp honey (Note 3)
• Finely chopped fresh herbs
• 1/2 tsp dried herbs*
• Pinch of red pepper flakes

Instructions

1. Place Dressing ingredients and Optional Flavourings in a jar and shake well until mustard dissolves.
2. Makes enough for a big leafy salad for 4 people (4 big handfuls of lettuce), or garden salad.
3. Storage: Excluding garlic and fresh herbs, Dressing will keep for weeks in the fridge – just give it a good shake before using. Big batch – click servings and slide.
4. Use to dress any fresh salad (make sure leaves are dry otherwise it won't stick) or steamed, boiled or roasted vegetables (douse while hot so it absorbs!). Drizzle and toss well just before serving.

Notes

* These are my favourite flavourings that I use most frequently. Though when I use good extra virgin olive oils, I tend to leave the dressing plain to let the flavour of the oil shine through.
1. Vinegars – the ratio of vinegar to oil used in this dressing is standard so you can really use any vinegar at all, including but not limited to:
Apple cider vinegar (my most used)
White wine vinegar (2nd most used, use a touch more as it’s milder)
Balsamic
Red wine vinegar, sherry vinegar, champagne vinegar
Plain white vinegar (most sharp, so you may need touch more oil)
Rice wine vinegar
2. Garlic – Either press 1/2 a clove through a crusher and add into jar. OR burst it open by smashing with side of knife or similar, then leave in dressing for 20 min or so for a lovely garlic “perfume” (restaurants do this because they prefer not to have garlic “bits” in the dressing).
3. Sugar and honey can take the sharp edge off dressings without using more oil. Don’t use BOTH, use one!
4. Fresh herbs – amount required depends on what you use. Use more of subtle herbs (parsley, dill, chives) and less of stronger tasting ones (sage, thyme, rosemary).
5. Dried herbs – I like using oregano (very Greek!) or thyme, or combo of both. Or mixed dried herbs.
6. BIG batch – scale it up and keep it for weeks in the fridge, just give it a good shake before using. BUT just be mindful of shelf life if you add fresh garlic (3 days) or herbs (will go brown in a few days).