Growing-up bottled salad dressings were the norm. Lucky for me, I was exposed early to basic vinegar and oil dressings made at home, and not in a bottle. Why, would you purchase store bought? Have you taken a look at a typical salad dressing label? Basic vinaigrettes are a cinch to make and with a quick toss to fresh salad greens, makes for a beautiful salad.
I make endless varieties of vinaigrettes depending on what I have on hand. No matter what the flavor combination, the only stead fast rule is use 2 parts oil, to 1-part vinegar or citrus. Salt and pepper, and a bit of Dijon mustard. You can add any additional fresh or dried herbs that you choose, blend it together to emulsify, and it is ready.
Citrus is in season and it serves as a flavorful fresh base to dressings (My Meyer lemon tree produced over 100 lemons this season). The garden lettuce is rocking and salads are knocking this winter at my house.
Recipe from Everyday Food
2 teaspoons grated lemon zest, plus 1/4 cup fresh lemon juice (about 2 lemons)
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
Season with sea salt freshly ground black pepper
In a medium jar with a tight fitting lid, combine all the ingredients, and shake to combine.
To store, refrigerate, up to 5 days.
- Use as a marinade for chicken or pork
- Mix with warm boiled new potatoes
- Drizzle over baked fish
- Brush on crusty bread to grill or broil
- Toss with steamed or grilled vegetables
- Mash with feta for a quick crostini spread