USE FOR big leafy salads, chopped salads, to add flavour to beans and lentils, and infuse boiled, steamed and roasted vegetables with flavour – they suck up the dressing when hot!
Salad Dressing
This is my recipe for a basic salad dressing that I use virtually everyday – either as it is, or as a base to add other flavourings as listed in the recipe. 1 tablespoon vinegar + 3 tablespoons extra virgin olive oil + 1/2 tsp Dijon Mustard + 1/2 each salt and pepper This will dress any salad for 4 people.
Vinegar – my favourite is apple cider vinegar (also labelled just cider vinegar) and lemon juice. They are both less sharp than plain white vinegar, but more tangy than white wine vinegar – perfect balance. BUT you can make this with any vinegar at all. Extra virgin olive oil – the better the oil, the better the flavour of the dressing. If you make this with a flavourless oil (like peanut, vegetable, canola) then just add one of the Flavourings listed – garlic is my go to! Dijon Mustard – this is optional but I pretty much always add a touch because it thickens the dressing a bit more which makes it coat the lettuce better.
TWEAK THE TANG
Use the recipe below as your master, then just tweak as follows to your taste – remember, different vinegars have different levels of sharpness:
too tangy – add more oil or a touch of sugar or honey; not tangy enough – add more vinegar
SALAD DRESSING is for more than just leafy salads!
Use this dressing for any salad – leafy greens, garden salads, chopped salads. It makes enough to serve 4. It’s also terrific used to make otherwise bland steamed or boiled vegetables tastier. Toss while hot and they will suck up the flavour! Same goes for roasted vegetables. Enjoy! – Nagi x
Life of Dozer
He eyes off the salad like it’s a big juicy steak, then REJECTS it!! 🙄
