DIY Salad Dressing

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My salad dressing staples: apple cider vinegar, champagne vinegar, red wine vinegar, balsamic vinegar, extra virgin olive oil, kosher salt, white balsamic vinegar, rice wine vinegar (seasoned), white wine vinegar, sesame oil, Dijon mustard, Not pictured: vegetable oil

One of the first things I taught myself in the kitchen that helped elevate the average salad is making my own salad dressings. For beginners, it can seem daunting but it’s really one of the simplest things you can make. After a while, you will find you don’t even need to measure out the portions and it only takes eyeballing and tasting to get it right. I’m sharing some of my favorites below.

 

Easy Dijon Mustard Vinaigrette

1 Tbsp. Dijon mustard

A pinch of kosher salt

A dash of Worcestershire sauce

2 Tbsp. of vinegar (Best options: Apple Cider Vinegar, White Wine Vinegar, Red Wine Vinegar, Rice Vinegar)

4 Tbsp. of extra virgin olive oil

Directions: Combine first 4 ingredients in a small bowl. Whisk in olive oil gradually until the dressing becomes thick and cohesive.

Alternative: When I’m in a hurry in the mornings, I combine all ingredients in a small jar and shake to combine. Shake up again before serving at lunch. This is my favorite “dressing in a jar.”

 

Asian Vinaigrette (Courtesy of Cooking Light)

1/3 C of orange juice

1 Tbsp. of rice vinegar

2 tsp. of soy sauce

1.5 tsp. dark sesame oil

1 tsp. of brown sugar

1 tsp. of Sriracha

Directions: Combine all ingredients in a bowl and whisk to combine.

 

Red Wine Vinaigrette

Much like the Easy Dijon Mustard Vinaigrette above, but add in finely minced shallots and do not include the Worcestershire

1 Tbsp. Dijon mustard

A pinch of kosher salt

1 Tbsp. of minced shallots

2 Tbsp. of red wine vinegar

4 Tbsp. of extra virgin olive oil

Directions: Combine first 4 ingredients in a small bowl. Whisk in olive oil gradually until the dressing becomes thick and cohesive.

 

Caesar Dressing (Courtesy of Bon Appetit)

For a long time this is the only dressing I would buy off-the-shelf, only to realize it would go bad before I craved a nice Caesar salad again. Then, I caved and made my own and I will.not.go.back. Homemade Caesar dressing is well worth the effort. Because this uses raw eggs, I recommend using within 48 hours.

6 Anchovy fillets packed in oil, chopped

1 small garlic clove

Pinch of kosher salt

2 large egg yolks

2 Tbsp. lemon juice

3/4 tsp. Dijon mustard

2 Tbsp. extra virgin olive oil

1/2 C vegetable oil

Salt, Pepper to taste

Directions: Smash first three ingredients together into a paste using the side of your knife. Whisk in egg yolks, lemon juice and mustard. Add olive oil gradually, then the vegetable oil, whisking until it becomes glossy. Add salt and freshly ground black pepper to taste.

 

Easy-Herb Vinaigrette (Courtesy of Cooking Light)

I made this beautiful and delicious dressing for Easter Dinner. For convenience, I have reduced the amounts for a smaller serving.

3 Tbsp. of white wine vinegar

1/2 tsp. honey

A pinch of kosher salt

1/3 C vegetable or canola oil

1 Tbsp. chopped fresh basil

1 Tbsp. minced fresh chives

Directions: Mix first three ingredients together. Drizzle in oil gradually, whisking to combine. Then, add in chopped herbs.

 

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