Photo courtesy of the BBCSalad is not complete without a delicious, delectable dressing to enlighten the taste buds and excite the palate. And while there are some fantastic bottled dressings out there that meet my own lofty criteria (no partially hydrogenated oils, no high fructose corn syrup, calories within reason and still very tasty), nothing beats a homemade dressing.
My personal favorite homemade is 3 parts oil to one part vinegar with 1 tsp of basil and salt and pepper to taste. It’s super easy and fast.
The New York Times this week had some suggestions for homemade dressings of their own. Here’s a sample:
The simplest dressing, vinaigrette, is this: around three parts oil to one part vinegar or lemon juice, salt and pepper, and maybe some added flavor. This may be an herb (a pinch of dried tarragon is good, fresh chives better) or a condiment (Dijon mustard is classic, and a splash of soy sauce is amazing). There might be a bit of onion, garlic (easy on this), scallion or shallot. Combine them with a fork for a “broken” dressing, or with a whisk or a blender for a lovely, creamy emulsion. Presto.
You can check out their recipes for ranch, yogurt bleu cheese, and miso carrot with ginger dressings too.
