We have a million choices when it comes to salad dressing. Everything from bacon flavored chipotle ranch (ew) to a simple oil and vinegar (b.t.dubs, I love the Newman’s Own version)…but being the modern day Kitchen-istas that we are, we are going to add this homemade vinaigrette to our arsenal.
Do you ever feel like your salad at home is never quite as good as the one from your favorite eatery? Well, no worries. It has nothing to do with your culinary skills and everything to do with your salad dressing. This is not just your typical drizzle of olive oil and splattering of vinegar either. The light yet rich olive oil, the biting vinegar… really makes you wanna turn your nose up the next time a store bought version is presented to you.
Options, you ask? Champagne vinegar, red wine vinegar, rice vinegar, balsamic… Dijon mustard, whole grain mustard, shallots, capers… the list goes on and on. However, I have a go-to classic. After some experimenting, you will too.
What you need:
-1 tbsp finely chopped shallot
(a food processor is great if you have one)
-1/3 cup of champagne vinegar
-1 tsp of dijon mustard
-1 tsp of whole grain mustard
(optional, I just like the added texture)
-1 tbsp of agave or 1 tsp of honey
(adjust to taste)
-1 tsp of sea salt
(I live for Maldon Sea Salt…seriously… life altering)
-1 tsp of black pepper
-1/4 cup of vegetable oil
-1/3 cup of good quality olive oil
1 tsp of crushed red pepper
1 tsp of sage
1 tsp of thyme
1 tsp of oregano
1 tsp of rosemary
(Of course, you can always go the dried herbs route, but nothing beats the fresh ones)
In a medium bowl, add shallots, vinegar, mustards, spices and honey. Mix well with a fork.
Slowly (this is key) add the vegetable oil and olive oil, mix as you pour!
*RGK tip: a great way to keep from overdressing your salad (hence cutting calories!) is to pour your dressing on the side of your mixing bowl and not directly on to your greens. That way all your leaves get some vinaigrette love, not just the ones under your pour.*