Homemade Salad Dressing

Homemade salad dressing is really the way to go, it’s pretty easy to make, you can adjust the flavors to your own preferences and if your goal is real food, it is way less processed than store brought.  Plus, the savings!  I admit a drunken late night with pizza and ranch dressing is a night I can get behind but usually I opt for homemade.  Added bonus, it’s a great way to use up all those fresh herbs that are wilting away in your refrigerator.  

Below are my basic recipes but as mentioned above work with the herbs you have in your refrigerator.  The fresh herbs do make the dressing go funky faster but the flavor really jumps out at you so it’s well worth it.  I make the dressing in small amounts anyway so don’t have a problem using them up within a few days.

Basic Vinaigrette

1-2 shallots or garlic cloves chopped fine

3 tablespoons white wine vinegar

1 tablespoon lemon or a good squeeze from half a lemon

½ tablespoon mustard (I opt for stone-ground, spicy but Dijon is traditional)

Salt and pepper

Chopped herbs (anything you have on hand)

½ cup olive oil (use the best you have)

Whisk all ingredients except olive oil in high sided bowl until combined, continue whisking as you drizzle in olive oil.

Greek Salad Dressing

1-2 shallots or garlic cloves chopped fine

3 tablespoons red wine vinegar

1 tablespoon lemon or a good squeeze from half a lemon

½ tablespoon mustard

Salt and pepper

Oregano

2 tablespoons feta

½ cup olive oil (use the best you have)

Whisk all ingredients except olive oil in high sided bowl until combined, continue whisking as you drizzle in olive oil.

Creamy Herb Dressing

1 garlic clove chopped fine

Juice from 1 ½ -2 limes

1 tablespoon red wine vinegar

3 tablespoons chopped herbs (basil, parsley or cilantro)

¼ cup sour cream or yogurt

¼ cup olive oil

Whisk all ingredients except olive oil in high sided bowl, continue whisking as you drizzle in olive oil.

Caesar Salad Dressing

It is easiest to make this in a food processor so all the ingredients really blend together.  You can also use a mortar and pestle.  If you don’t have either of those chop all your ingredients very finely; especially the anchovies

3 cloves garlic

3 anchovies

2 tsp Dijon mustard

Juice from half a lemon

2 tablespoons red-wine vinegar
1 tsp Worcestershire sauce

1 soft boiled egg

½ cup olive oil

Combine all ingredients except egg and olive oil in a food processor and blend until it forms a paste.  Add soft boiled egg and mix in.  Add olive oil and mix again until combined. 

Compare the Basic Vinagrette to the Greek Salad Dressing, as you can see they have the same basic premise.

Allium (garlic, shallot or onion)

Acid (lemon juice, lime juice, vinegar)

Herbs

Oil (olive, sesame, walnut)

Change the vinegar and herbs and add some feta and you have a completely different taste.  Give it an Asian flavor profile with rice vinegar and sesame oil.  Have fun with it and make it exactly how you want it.  Enjoy, your salads will thank you for it!