It amuses me whenever someone watches me prepare a simple meal and suddenly they gasp in amazement, “You make your own salad dressing?!” Um…yes, I guess I take it for granted that everyone does. If you haven’t, rest assured that it’s very simple. I hardly ever buy bottled dressing because healthy homemade salad dressing is so easy.
Making Dressing
Usually I start with a clove of garlic and a pinch of salt in my mortar. I mash that up with my pestle and then add some kind of acid to it. Fresh lemon juice is my favorite, but it could be any kind of citrus juice or vinegar that you have available.
I keep a variety of vinegars in my pantry as they each have their own distinct qualities and they have a long, if not indefinite shelf life. Balsamic vinegar, red wine vinegar and rice vinegar are among my favorites. Then I take a fork and use it to slowly whisk in some olive oil. That’s it. Couldn’t be simpler. Taste it as you go and you will find the ratio that works for you. (If I didn’t have a mortar and pestle or food processor, I would mince the garlic and then mash it with the flat side of a big knife, put it into a bowl and whisk in the rest of the ingredients.)
Now, it doesn’t mean you have to stop there. You can layer in all kinds of additions to change the personality of this dressing. Fresh or dried herbs of your choice, dijon or some other kind of mustard, additional spices, fruit jam, honey, miso paste etc. etc. etc. Just think about how you want to balance the flavors in a way that appeals to you and your family.
More Than Veggies
So here’s a salad where I added dried mint to the basic dressing. Finishing up some fresh produce here, with the addition of some leftover farro and canned black beans. Dried grains and canned beans are elevated to a higher level when they’re paired with something fresh. If you’re spacing out your shopping trips, it’s nice to consider combining in this way: something fresh, something dried, something canned…and always finding a new purpose for your leftovers!
For more salad inspiration, please read Meet the Beets next.
bravo to easy yummie salads dressings. and pretty display there!!!!
I love that there’s no limit on the ingredients that you suggest for homemade salad dressing. I’m going to get more adventurous!
Great idea to mix canned beans & dried grains with whatever fresh ingredients need to be used up.
Farro is something that I haven’t used often……it looks nice & substantial though.
No recipe, now ……..Just remember everything you say🙀. Imagine what that is going to be like a year from now…. 365 lessons, oh no‼️ or does it just make sense?
I am confident that once you learn just a few basic principles, you will begin to trust your own instincts. That is what makes sense. Have fun!
I agree Karyn. The more you experiment the greater your confidence grows. I taste as I go and since I am single I make small amounts. It may be more challenging cooking for others😆
Just pay attention to the ratio that tastes good and you will always be able to repeat it in larger quantities. I am so happy to hear you are experimenting and tasting! That’s what makes it fun. Food is art.