All Dressed Up, Simple Salad Dressings

Salad Dressing or Vinaigrette

Salad dressing or vinaigrette has to be one of the most simple things to make. Yet, during my catering days, almost every fridge in the homes I worked in had a door full of ready-made supermarket varieties. Why, when homemade is so much better and definitely cheaper? It’s simple to make and comes together in minutes. Nearly all the ready-made dressings you buy contain chemicals, additives, thickeners, and sugar. A quick check of the ingredient list tells all.

I usually make only a small quantity of vinaigrette at a time, as it deteriorates quickly, and I rarely measure the ingredients exactly. Remember to taste and adjust the flavor to your palate. It’s more about using a basic template that you can adapt to suit your own taste than a specific recipe. Make the vinaigrette to complement the salad ingredients you have on hand, or simply use the ingredients you have in the pantry and the fridge.

Basic Template for Salad Dressing

If you remember nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won’t need to consult a vinaigrette recipe ever again.

• 3 parts of oil (I prefer a good quality extra-virgin olive oil)
• 1 part of something acidic such as vinegar or lemon juice
• Add in a little ground pepper, a pinch of sea salt, and a teaspoon of Dijon mustard

Different kinds of vinegar have different strengths, so the 3:1 ratio might need to be adjusted depending on taste. Sometimes you’ll want a tangier dressing, and other times a milder one will do. For the most part, though, the 3:1 ratio represents the vinaigrette sweet spot.

The simplest way to make a salad dressing is to use a small screw-top jar.

1. Start with the olive oil (or mix of oils) and half fill the jar.
2. Add the vinegar or lemon juice, just a third of the volume of the oil.
3. Add flavorings such as salt and pepper, garlic, and mustard.
4. Secure a tight-fitting lid and shake well to amalgamate.

From this basic template, you can create simple vinaigrettes using a variety of vinegars such as white wine, aged red wine, balsamic, sherry, champagne, or apple cider. You can also replace some or all of the vinegar with another acidic ingredient like lemon or other citrus juice.

You can vary the oils too. For example, try using half and half ground nut oil (such as walnut or hazelnut) and olive oil. Since ground nut oils have robust flavors, they often need to be diluted with olive oil.

Aromatics can vary the flavor too: add finely chopped fresh herbs, finely chopped shallots, citrus zest, or a little minced garlic (or even a whole peeled garlic clove). Although Dijon mustard is the most common mustard to use, seeded mustard makes a nice change. Common salad herbs to use include basil, thyme, tarragon, mint, parsley, and dill. Mix and match as you please.

Store the glass jar in the refrigerator; bring it to room temperature and give it a shake before serving. (The dressing is likely shelf-stable, but I suggest keeping it in the refrigerator anyway.)

Balsamic Vinaigrette

• 6 tbs extra virgin olive oil
• 2 tbs balsamic vinegar
• Pinch of sugar
• Sea salt and freshly ground black pepper, to taste
• 1 clove garlic, peeled

Combine all the ingredients in a screw-top jar and shake well to amalgamate. Taste the dressing before using, and adjust the seasoning to your taste. If the dressing is a little tart, add a pinch of sugar or a little more olive oil.

Red Wine Vinaigrette

• 6 tbs extra virgin olive oil
• Juice of half a lemon
• 2 tbs aged red wine vinegar
• 2 tsp Dijon mustard
• Sea salt and freshly ground black pepper
• 2 small cloves garlic, crushed

Combine all the ingredients in a screw-top jar and shake well to amalgamate.

Honey & Mustard Vinaigrette

• 3 tbs extra virgin olive oil
• 1 tbs white wine vinegar
• 1 tsp wholegrain mustard
• 1 tsp honey
• 1 large clove garlic, crushed
• Sprig of parsley, chopped
• A few chives, trimmed and chopped
• Sea salt and freshly ground black pepper

Place all the ingredients in a screw-top jar and shake well to mix. Taste for seasoning.