Vinaigrette, a Simple Salad Dressing

salad greens with vinaigretteThis Simple Vinaigrette, like many home-made salad dressings, is one of the easiest things to make in your own kitchen.  There’s absolutely no comparison between fresh home-made vinaigrette and what passes for vinaigrette at the grocery store — fresh is always best.  Not only is the flavor far better, you won’t be mucking it up with all the unhealthy chemicals and big-word ingredients that are found in literally everything that’s packaged and sold.

 

Not to mention the fact that these days we know about all the wonderful health benefits of a diet that includes extra-virgin olive oil (evoo).  When you make your own salad dressing you get to choose the oil it’s made with, and evoo is, dare I say, ALWAYS the best choice.  The vast majority of store-bought dressings are made with soybean or canola oil and rarely, if ever, include even a portion of evoo.   Do yourself a favor and make up a bottle of this Simple Vinaigrette.  Once you taste it, you’ll never go back to store-bought.

 

Store your Vinaigrette on the kitchen counter — no need to refrigerate.

 

Vinaigrette

olive oil for vinaigrette

  • 1 medium shallot, minced
  • 1/4 c vinegar, any type you choose
  • 1 c evoo
  • 1/2 t salt
  • 1/4 t ground pepper

 

  1. Mix all ingredients in a jar with a tight-fitting lid.  Shake!
  2. Let the dressing sit at least 10 minutes before dressing a salad or serving.  This allows the flavors to mingle and the shallots to soften.
  3. Taste and adjust S & P to taste, if needed. 

Optional variations:  You can change the flavor of your salad dressing by using assorted vinegars such as red or white wine vinegar, balsamic or rice vinegar, or by adding a splash of lemon juice. Other options are to experiment with herbs and spices such as basil, oregano, dill.

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