Dressing Up

Salad dressings are shockingly simple to make, and the homemade version tastes so much better than the bottled variety. Follow this simple formula to make a variety of dressings: Dijon mustard, vinegar/acid and extra virgin olive oil. I like mine with a little bit of minced shallot, but it’s completely optional. Here’s how to make your own easy dressing.

First, toss some minced shallot (1 tbsp.) in a bowl with a squirt of Dijon mustard (about a 1/2 tsp.).

Now, add the acid or vinegar. I squirted some orange juice into my bowl, but lemon is also great.  There are a number of vinegar options to choose from: apple cider, white wine or balsamic vinegar. Whichever you choose, add about 2 tablespoons if it’s a citrus and 2 teaspoons if you’re using a vinegar.

Now, whisk.

You’re almost done. While you whisk, stream in about 2 tablespoons of good extra virgin olive oil. As you whisk, you should see your dressing combine into one, fluid liquid. Add more evoo if your dressing seems to thick.

Finally, just sprinkle in some salt and pepper to taste.  Then, add your ingredients, toss and enjoy.


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