This is my everyday salad dressing "formula". This recipe makes just over 1/4 cup of dressing as is enough to dress a large leafy salad for 4 people - you just want the lettuce to be lightly coated, not drowning. The trick is to make this in a jar so you can shake it really well, which will make the oil and vinegar emulsify, meaning they mix together and thicken so they will coat your salad nicely.
Course: Side Salad
Keyword: salad dressing
1tbspany vinegar or lemon juice(my favourite is cider vinegar) (Note 1)
3tbspextra virgin olive oilor other neutral oil
1/2tspDijon Mustard(or other non spicy smooth mustard)
1/2tspEACH salt and pepper
Optional Flavourings - choose:
1/2 - 1small garlic clove*, pressed through crusher or smashed (Note 2)
Finely chopped fresh herbs
Pinchof 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.
* 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)
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).