Dress a SaladPrint This Page
People who like exact measurements are not going to like this, but as long as you add more extra virgin olive oil than acid (vinegar, lemon), then you should generally be fine. Start with one part olive oil and 1/3- to 1/2-part acid. Don’t forget sea salt and freshly cracked pepper to taste.
The other major component is to use high-quality ingredients. Using a bland, greasy oil from your big-box store is going to give you a bland, greasy salad. Use the good extra virgin olive oil here, and a nice wine or rice vinegar, or an everyday balsamic vinegar.
Here, some of our favorites:
For our Garlic-Dijon dressing, combine in a glass bottle:
Shake the bottle to combine and let marinate for a few hours.
Tossing this with a green salad and croutons makes a tangy and delicious accompaniment to any meal.
Another favorite standby is Soy-Balsamic dressing, invented by our good friend Ivan, who lives in Rome:
Just give it a shake and it’s ready to go!
I’ll admit it: Ranch dressing is a guilty pleasure once in a while, but the ingredients in the bottled stuff scare me. Here, a homemade version that tastes great:
3/4 cup mayonnaise*
1/2 cup buttermilk
3 tablespoons fresh chives, minced
3 tablespoons fresh Italian parsley, minced
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
Freshly cracked black pepper
*Please use full-fat mayonnaise; the “light” and “olive oil” versions are full of additives and preservatives to make them that way. If you like your dressing thicker (for vegetable dipping v. salads), add a bit more mayonnaise.
Whisk all ingredients together and chill, covered.