Here’s my master salad dressing that I use as a base for every salad! You just need 1 tbsp vinegar, 3 tbsp oil and 1/2 tsp mustard. Finish with salt and pepper, or choose from any number of flavourings – garlic, fresh or dried herbs, pinch of spice, touch of honey.
USE FOR big leafy salads, chopped salads, to add flavour to beans and lentils, and infuse boiled, steamed and roasted vegetables with flavour – they suck up the dressing when hot!
This is my recipe for a basic salad dressing that I use virtually everyday – either as it is, or as a base to add other flavourings as listed in the recipe.
1 tablespoon vinegar + 3 tablespoons extra virgin olive oil + 1/2 tsp Dijon Mustard + 1/2 each salt and pepper
This will dress any salad for 4 people.
- Vinegar – my favourite is apple cider vinegar (also labelled just cider vinegar) and lemon juice. They are both less sharp than plain white vinegar, but more tangy than white wine vinegar – perfect balance. BUT you can make this with any vinegar at all.
- Extra virgin olive oil – the better the oil, the better the flavour of the dressing. If you make this with a flavourless oil (like peanut, vegetable, canola) then just add one of the Flavourings listed – garlic is my go to!
- Dijon Mustard – this is optional but I pretty much always add a touch because it thickens the dressing a bit more which makes it coat the lettuce better.
TWEAK THE TANG
Use the recipe below as your master, then just tweak as follows to your taste – remember, different vinegars have different levels of sharpness:
- too tangy – add more oil or a touch of sugar or honey;
- not tangy enough – add more vinegar
SALAD DRESSING is for more than just leafy salads!
Use this dressing for any salad – leafy greens, garden salads, chopped salads. It makes enough to serve 4.
It’s also terrific used to make otherwise bland steamed or boiled vegetables tastier. Toss while hot and they will suck up the flavour! Same goes for roasted vegetables.
Enjoy! – Nagi x
- 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
Optional Flavourings - choose:
- 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
- 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.
- Apple cider vinegar (my most used)
- White wine vinegar (2nd most used, use a touch more as it's milder)
- Red wine vinegar, sherry vinegar, champagne vinegar
- Plain white vinegar (most sharp, so you may need touch more oil)
- Rice wine vinegar
Life of Dozer
He eyes off the salad like it’s a big juicy steak, then REJECTS it!! 🙄