No need for store-bought salad dressings once you’ve learned this simple technique for creating simple and healthy flavorful and light versions to complement your greens and more.
BASIC METHOD: 60% OIL Any of your choice
30% ACID in the form of vinegar or citric acids-lemon, lime, etc
10% FLAVORINGS any of your choice and a sweetener for balance
Emulsifier- mustard, honey, egg yolk, mayonnaise
*this is the ingredient that holds it all together
Adapted by EPEWITT NAFP-Aug.2020, epicurious.com
PREPARATION OF INGREDIENTS
¼ cup Vinegar
2-3 Garlic Cloves Minced
1 teaspoon Dijon Mustard
2 Tablespoons chopped Fresh Oregano, Basil or 2 teaspoons of Dried Italian Seasoning
¾ cup Oil
Kosher Salt and Ground Pepper
EQUIPMENT NEEDED
Canning Jar or small bowl for mixing
Measuring cups and Measuring spoons
Cutting board and knife or scissors for cutting fresh herbs
Whisk
INSTRUCTIONS FOR MAKING THE SALAD DRESSING/MARINADE
CLEAN AND PREPARE YOUR WORK SURFACE AND WASH YOUR HANDS BEFORE YOU BEGIN.
In your canning jar or small bowl combine together the vinegar, garlic, mustard, and fresh or dried herbs.
Add the oil to the jar if using and Shake vigorously to blend ingredients.
If using a bowl, slowly whisk in the oil to blend ingredients.
Finish by seasoning with salt and pepper to help the balance tart/sweet flavors.
This dressing will last in the refrigerator 1-2 weeks.
It can be used as a marinade for Roasted Vegetables or Grilled Proteins too!
It goes well to top a simple salad or as an ingredient in a salad of White Beans, Spinach and Tomatoes:
Recipe adapted from: https://www.epicurious.com/recipes/food/views/tuscan-white-bean-salad-with-spinach-olives-and-sun-dried-tomatoes-106538