Chani fact #99: I really don’t like salad dressing.
I seriously don’t understand the appeal of drenching a salad in greasy liquid. Don’t you want to actually taste the veggies in your salad? Why does one dip their chicken fingers into this stuff? WHAT IS GOING ON HERE?
So anyway, yeah…I don’t like salad dressing. I am that “order on the side and then dip the end of your fork and then get a bite of salad” person. I really prefer splashes of oil and red wine vinegar on my salad with some fresh sea salt and fresh ground pepper. Nom nom nom.
I don’t actually think we have a bottle of salad dressing in the house, so if we do decide to have a salad (which is rare – veggies are difficult on my tiny tummy) I usually end up making some dressing. Just a few ingredients that we have on hand, and it’s fresh, not loaded with hidden sugars and carbs or any yucky preservatives. You can also customize the herbs and spices that go into the dressing, which my husband enjoys (always with the crushed red pepper…)
Whip up a batch for your next salad and tell me that this doesn’t taste better than store bought!
2 tbsp. red wine vinegar
2 tsp. Dijon mustard
½ tsp. Kosher salt
Pepper to taste
1/3 to ½ cup olive oil
Whisk the red wine vinegar, Dijon mustard, salt and pepper together. Gradually whisk in the olive oil.
Store in an airtight container for up to a week in the fridge. You’ll probably have to let it sit out for a few minutes before using to let the oil liquefy again.
SUPER SIMPLE, right? And the fun part – customize! Add some roasted garlic, some crushed red pepper, sun-dried tomatoes…whatever your heart sees fit! As always, start small and add as you go!
Share with me: What’s your favorite kind of dressing, and what do you like to put in your salad?