Guys let’s talk salads. Now don’t go running away. I promise to have some kind of yummy dessert goodness in the works, but I’m coming off a three day flu and honestly baking right now is the last thing I want to do, and I’ve been meaning to share this vinaigrette recipe since November. Woops.
But now’s the perfect time right? I mean, everyone’s on a diet and salads can get sooo boring after 30 minutes… I mean 30 days. Also, I’m pretty sure everyone’s New Year’s resolutions always involved saving money and when making your own salad dressing costs next to nothing because you probably have all the ingredients in your pantry? Hello, two birds with one stone. You’re welcome.
So let’s talk salad. I’ll be honest with you, I’m kind of a nut for salads, but I’m totally weird about them. When I make them at home they can get a little dull because I buy all my veggies in bulk and then just end up making the exact same salad for lunch every day that week. Call me a creature of habit, or lazy. Whatever. At least I’m gettin’ my greens in.
The real treat is when I go to the salad bar down the block from work and make one and I can put in all those kooky add-ins that I never buy at home, like hearts of palm! Sundried tomatoes! (oh good lord did those words just come out of my mouth?)
Anyway, back to dressing. I like a little zing in my dressing, I mean it peps up my green friends and keeps it interesting to me. This is your basic vinaigrette dressing with the ratios I like. I’ll warn you, I’m a sucker for vinegar over oil so I tend to go a little heavy, I scaled it back for you guys in case my version gives anyone heartburn (salads should never do that). Also I use a good, whole grain, spicy mustard but obviously you can also tone that down to your preferences.
By NO MEANS should you substitute distilled white vinegar in this recipe. For the love of Pete just don’t! Also, red wine vinegar – that’s a big ol’ nope also. It’s white wine vinegar or champagne vinegar, even balsamic but make it a good one and you’ll have to adjust your spices so it doesn’t taste all funky. Like I wouldn’t put tarragon in balsamic vinegar, but that’s just me. Thyme would work well.
- ⅓ cup good extra virgin olive oil
- ⅔ cup good champagne (or white wine) vinegar
- 2 tbsp whole grain mustard
- pinch of kosher salt
- 1 tsp dried tarragon crushed fine (or rosemary, or thyme)
- ½ tsp ground black pepper
- In clean glass bottle pour in all the ingredients except the spices and pepper.
- Shake vigorously until thoroughly mixed.
- Taste and make sure you like the ratios, add more oil or vinegar to your preference.
- Add the tarragon (or other spice) ¼ tsp at a time until you reach a flavor you like. Shaking thoroughly between each addition.
- Add the black pepper and shake.
- Store in the fridge for up to 2 weeks in an air-tight container. Contents will separate, shake before each serving.