The first salad dressing I learned to make was a garlicky French vinaigrette. I was working in France and my employer showed me the super simple technique for this basic everyday dressing. I became completely obsessed, using it on everything and for everything for months.
I started to experiment with other dressings later, when I was comfortable with ingredients and ratios, etc. These recipes never turn out exactly the same way but that’s kind of the beauty of salad dressings. No right. No wrong. Just shake and taste, shake and taste, shake and taste…until you get it right!
Jill’s French Vinaigrette
5 parts olive oil to one part white wine vinegar. I play with this ratio. I prefer more vinegar...you decide! Add lots of minced garlic (3-4 cloves) a spoonful of grainy Dijon mustard, some sea salt and pepper....shake!
Sundried Tomato Dressing
5:1 Olive Oil and balsamic vinegar in a jar....again, play with this! Add chopped sundried tomatoes with a bit of their oil. Add a large spoonful of honey, salt and pepper. Shhhhhhake!
Champagne Vinaigrette
In a jam jar, combine 1 small shallot, peeled and thinly sliced, 1 teaspoon Dijon mustard, 1 1/2 teaspoons of real Vermont maple syrup, 2 teaspoons champagne vinegar, 3 tablespoons extra virgin olive oil, coarse salt, freshly ground black pepper. Put lid on and shake your money maker!
Jamie Oliver's Yogurt Dressing
Put 1/3 cup of natural yogurt, 2 tablespoons of red wine vinegar, and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper. Combine in jar and shaka-shaka-shake!
{Last summer I made and canned my own raspberry vinegar. I use it in this recipe and add poppy seeds for a Raspberry Poppy seed Dressing! It’s perfect on spinach salads with fruit, goat cheese and toasted nuts.}
Happy Hump Day!
A variation on your french one - I add lime juice and worchestire too.
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