Making homemade salad dressing is one of the first things Alex and I learned as new cooks, and we were fascinated. Nothing but a little olive oil and vinegar, and we could have dressing for days. Plus, we could avoid random preservatives and additives AND get rid of the centuries-old crusty bottles of ranch in our refrigerator. Sold! When I first starting making homemade salad dressing, I made the mistake of lessening the amount of oil. Since then I’ve corrected my ways, because the oil is needed to correctly make the emulsion: that creamy, magical combination of vinegar suspended in oil. I’ve reworked our basic vinaigrette recipe (below) to reflect this, and made a few more changes to make it even simpler. Because salad dressing should be just that: simple. This one requires no mincing of garlic or shallot, just combine olive oil, vinegar, mustard, and a little honey, and whisk away. Homemade salad dressing is easily customizable to your own tastes. A few dressing tips: Use a 3 to 1 ratio of oil versus vinegar For the acid, you can substitute balsamic, red wine, apple cider, or sherry vinegar, OR lemon, lime, or orange juice (play with quantities to taste) Feel free to add […]
A Couple Cooks - Recipes for Healthy & Whole Living
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