It’s easy to make your own salad dressing or vinaigrette. The simple rule to remember is one to three. That’s one part acid (vinegar, citrus juice) to three parts oil (extra virgin olive oil, walnut oil, grapeseed oil). Making your own fresh dressing takes only a moment and it gives you a chance to try out new flavor combinations, different vinegars and oils. Always taste and adjust the dressing’s acidity. Sometimes when dressing a more bitter salad like escarole or kale you might like the dressing to be more sharp. But then dressing a softer Boston lettuce salad would call for less sour so I might add a teaspoon or so of honey to round it out.
To dress a salad for four; the recipe looks something like this:
1 tablespoon lemon juice or vinegar of choice (balsamic, white wine, cider vinegar, etc.)
1/4 teaspoon salt
A few grinds of freshly ground black pepper
1 teaspoon Dijon mustard
3 tablespoons olive oil (canola, grapeseed, walnut oil, etc)
1 teaspoon honey (optional)
Start out with the bowl in which you will toss your salad. Add the vinegar or citrus juice, a little salt and pepper and mustard. Stir to dissolve the salt then whisk in your oil of choice. Taste and add the honey if you think it needs it. Dump in the greens and other salad fixings and toss to coat them with the vinaigrette. It’s that easy.