I'm always amazed at the huge selection of bottled salad dressings at the grocery store because making it at home is so easy and economical. A basic vinaigrette recipe can be easily adapted to suit any salad and even creamy dressings like blue cheese or ranch can be made with very little effort. Plus, they can be changed to suit personal preferences and they just plain taste better.
Below is my standard vinaigrette recipe, but the technique for making it is really the most important part. Feel free to experiment with different vinegars and oils, or try citrus in place of the vinegar. Even if you don't like mustard, though, do not exclude it from the dressing. It's flavor is very subtle in the dressing, and it helps to bind the oil and vinegar together. As long as the proportions are right and the few steps are properly executed, all your homemade dressings will be delicious.
I've added some sun-dried tomato to my basic recipe, to show how easily other flavors can be incorporated. Try adding freshly minced garlic, olives, any finely chopped herbs, or a little minced onion. The proportions below will make enough dressing for 2 large servings of salad, or about 1/2 head of lettuce.
2 Tablespoons olive oil
2 teaspoons red wine vinegar
1/4 teaspoon Dijon mustard
1 Tablespoon finely minced sun-dried tomato
salt and pepper to taste
Combine all ingredients EXCEPT oil, in a medium bowl. Using a wire whisk, combine thoroughly.
While whisking the vinegar and Dijon mixture, SLOWLY drizzle in the olive oil in a steady stream. Continue to whisk until all the oil has been incorporated into the dressing. If not serving immediately, some of the oil may separate and float to the top of the dressing. Just give it a few hits with the whisk to recombine.
Below is my standard vinaigrette recipe, but the technique for making it is really the most important part. Feel free to experiment with different vinegars and oils, or try citrus in place of the vinegar. Even if you don't like mustard, though, do not exclude it from the dressing. It's flavor is very subtle in the dressing, and it helps to bind the oil and vinegar together. As long as the proportions are right and the few steps are properly executed, all your homemade dressings will be delicious.
I've added some sun-dried tomato to my basic recipe, to show how easily other flavors can be incorporated. Try adding freshly minced garlic, olives, any finely chopped herbs, or a little minced onion. The proportions below will make enough dressing for 2 large servings of salad, or about 1/2 head of lettuce.
2 Tablespoons olive oil
2 teaspoons red wine vinegar
1/4 teaspoon Dijon mustard
1 Tablespoon finely minced sun-dried tomato
salt and pepper to taste
Combine all ingredients EXCEPT oil, in a medium bowl. Using a wire whisk, combine thoroughly.
While whisking the vinegar and Dijon mixture, SLOWLY drizzle in the olive oil in a steady stream. Continue to whisk until all the oil has been incorporated into the dressing. If not serving immediately, some of the oil may separate and float to the top of the dressing. Just give it a few hits with the whisk to recombine.
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