Salad Dressing

 

If you make your own salad dressing, you'll never buy bottled again.  The taste is so much fresher and lighter than the purchased fare.  I keep all my vinaigrette ingredients together in a silver, rimmed tray on the counter.  

A French woman taught me to make vinaigrette in a wooden salad bowl before adding the lettuces and other ingredients for the salad.  

In the salad bowl:

• pinch of good sea salt
• freshly ground pepper
• a pinch of sugar
• good dollop of Dijon mustard

mix these ingredients together to blend 

• add a generous tablespoon of vinegar (such as balsamic, sherry, red wine, champagne)
• add 2 - 3 tablespoons of good olive oil and mix well until all ingredients are combined

Add salad greens and ingredients and toss well.  

Variations:

Apple cider vinegar and maple syrup instead of sugar

Use honey in place of sugar

Substitute orange juice in place of vinegar and eliminate sugar

Substitute lemon juice in place of vinegar

Try flavor nut oils  ( peanut oil, rice vinegar, honey is a nice light combination)

For a more specific recipe, try this one from Barefoot Contessa Family Style

Creamy Mustard Vinaigrette

3 tablespoons champagne vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon minced fresh garlic

1 extra-large egg yolk, at room temperature (may substitute 1 tablespoon mayonnaise for yolk)

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/2 cup olive oil

In small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper.  While whisking, slowly add the olive oil until the vinaigrette is emulsified.