Salad Dressing
User Reviews
5
Salad Dressing
Description
The Salad Dressing recipe offers a foundational vinaigrette made from vinegar (commonly cider vinegar), extra virgin olive oil, Dijon mustard, salt, and black pepper. These core ingredients combine to form a smooth dressing with a mild tang and subtle depth from the mustard. Optional ingredients such as garlic, lemon zest, and herbs enable adjustments in flavor, letting the cook tailor the dressing to their tastes. This versatility means the dressing is well-suited to fresh salad greens or used warm over boiled, steamed, or roasted vegetables, where it soaks in more thoroughly.
The method is straightforward: shaking all components together until well combined ensures an emulsified dressing that clings nicely to salad leaves. It makes enough for a large salad serving four people and can be scaled up for batch preparation. The dressing keeps well refrigerated for weeks if fresh garlic and herbs are omitted; otherwise, storage is shorter to maintain freshness. To get the most from this dressing, toss it with dry leaves just before serving or apply it warm to vegetables freshly cooked.
Ingredients
- 1 tbsp vinegar my favourite is cider vinegar) (Note 1, or lemon juice
- 3 tbsp extra virgin olive oil or other neutral oil
- 1/2 tsp Dijon mustard (or other non spicy smooth mustard)
- 1/2 tsp salt
- 1/2 tsp black pepper
Optional Flavourings - choose:
- 1/2 - 1 garlic pressed through crusher or smashed (Note 2, small clove
- 1 tsp lemon zest
- 1/4 tsp sugar (Note 3)
- 1 tsp honey (Note 3)
- fresh herbs finely chopped
- 1/2 tsp dried herbs*
- Pinch red pepper flakes
Instructions
- Place Dressing ingredients and Optional Flavourings in a jar and shake well until mustard dissolves.
- Makes enough for a big leafy salad for 4 people (4 big handfuls of lettuce), or garden salad.
- 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.
- 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
- The ratio of vinegar to oil is standard; any vinegar type can be used including cider, white wine, balsamic, or rice wine vinegar.
- For garlic flavor without bits, smash a clove and leave it to infuse for about 20 minutes before removing.
- Use only one sweetener, honey or sugar, to balance acidity without adding excess oil.
- Fresh herbs should be added cautiously; delicate herbs in larger amounts and stronger herbs sparingly.
- Dried herbs like oregano or thyme add distinct aromatic notes, especially when fresh herbs aren't available.
- The dressing keeps well refrigerated for weeks if fresh garlic and herbs are excluded; if included, use within a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94cal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 160mg | 7% |
| Sugar | 1g | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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