Celebrating Modern Jewish Living Through Food, Tradition, and Family
If you master only one salad dressing, make this the one.
The Backstory: I prefer making my own salad dressings. Yes, I do have bottled salad dressings in my refrigerator but nothing can compare with homemade dressing and freshly chopped herbs. Just the aroma of herbs alone will convert you into making dressings from scratch. More of the Backstory after the recipe…
- 1 cup canola or vegetable oil olive oil can be used
- 1/2 cup balsamic vinegar white or dark
- 1 clove garlic chopped
- 1/2 tsp. Dijon mustard, to taste or any other mustard
- 1/2 tbsp. minced onions or chives, shallot
- 1/2 tsp. white sugar to taste, or honey
- 1/2 tsp. Kosher salt to taste
- 1/4 tsp. black pepper to taste
- 1 tbsp. chopped fresh parsley or any other herb
- lemon juice zest (optional) to taste
Whisk all ingredients together in a bowl. Check seasonings and adjust to your tastes. Add a little lemon juice or zest (optional) if you like a bright citrus note. Refrigerate until ready to serve.
…The Backstory continues: This dressing just takes a few minutes and you can double the batch and store it for several days. There are so many variations to this basic recipe and you can doctor it up as you go. I have added different herbs, substituted onions for shallots, or chives. You can swap out sugar for honey, honey mustard or whole grain mustard for Dijon, etc. Use what you have on hand and feel free to experiment. The one thing doesn’t change, is that you need an acid and an oil combination to achieve sweet/savory balance of flavors. The rest is whatever you feel like and whatever your pantry, fridge, or garden holds.