First, a note, I can’t believe its been over a month since I last posted. My apologies, I’m testing out a new format for posting recipes that should enable me to post much more frequently so shoot me a comment and let me know your thoughts okay!
Now, I know in this day and age making your own salad dressing is thought of as kitschy. What with the some 300 varieties you can find on the shelf in your local grocery store but people, have you ever looked at the ingredients in those? They’re chock-a-bock with preservatives, chemicals and other things that I can’t pronounce, let alone spell. This breaks my butter laden heart because a to die for vinaigrette takes mere seconds to prepare.
This is based on Martha’s vinaigrette which goes by the traditional measurements - 3 parts oil to 1 part vinegar. I find it to be too oily and not tart enough for my liking. So in an effort to remedy that, and cut a lot of the fat out, I use a 1 to 1 ratio. I swear everyone I know prefers it this way once they taste it. My cousin tells me that she can barely stand to eat a salad unless its got this dressing on it. So go figure.
One important thing to remember when making something so simple is the quality of your ingredients. Use a vinegar that you particularly care for (I like a French White Wine Vinegar), a rich flavorful olive oil, and herbs that you’re fond of. I often use dried because I always have it on hand but I love the flavor of fresh oregano, basil and parsley in this.
Last important bit, make sure you’re serving it over something delicious. Like my favorite simple Bacon & Parmesan salad.
Missy’s Ultimate Vinaigrette
1/2 cup vinegar
1/2 cup olive oil
1 tablespoon good Dijon Mustard
salt & pepper to taste
up to 1 tbsp dried herbs or 2 tsp fresh chopped herbs
Combine all ingredients in a jar with a tight fitting lid or the base of a blender. If using the jar method, shake vigorously until your arm feels as though its about to fall off. If using the blender method, zap it until the ingredients come together into a smooth creamy consistency.
This will keep in the fridge for quite a while in the fridge or a week or two at room temperature. Enjoy!
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12 responses so far ↓
1 Steph // Jun 20, 2008 at 12:57 pm
First, YAY! A new recipe!
Second, yum-o. I would actually make and eat this. Frequently.
2 Missy // Jun 20, 2008 at 1:09 pm
Yay! I’m glad dude. Also, how are you liking the new format (ala less photos and an actual recipe? I need feedback.)
3 d // Jun 20, 2008 at 1:20 pm
That sounds teh yum dude! That salad looks awesomely delicious too.
I like the new format. Less pics, but you still get a few and a recipe to copy at the bottom.
I like very much!
4 Steph // Jun 20, 2008 at 6:17 pm
I dig it either way. :D
5 Jane // Jun 20, 2008 at 11:47 pm
I do love a vinaigrette, and I absolutely DETEST a muffin, so I was quite pleased to see the change in scenery! Plus, a salad with bacon? Hello?
6 Missy // Jun 21, 2008 at 5:42 am
Jane - I can’t believe you don’t like muffins!!!! However I’m with you on the bacon. There are few things in life that can’t be made better with the addition of bacon.
7 Missy // Jun 21, 2008 at 5:44 am
D - Thanks dude! I think this format will work well. It won’t be so time consuming to write these posts either which means more of them and more often. Yay!
8 Tara // Jun 22, 2008 at 9:25 pm
I love homemade salad dressing- store bought doesn’t compare. I’ve not tried the 1 to 1 ratio before, and I have noticed that my dressing is sort of oily tasting. I’ll definitely give this recipe a try next time I whip up a batch!
9 Missy // Jun 23, 2008 at 6:33 am
Tara - I do too! Definitely try it, its amazing at how much of a flavor difference it makes using a 1 to 1 ratio too.
10 Jen B. // Jun 26, 2008 at 3:30 pm
that looks delish!
11 Missy // Jun 26, 2008 at 7:17 pm
Jen B - Thanks! I’m glad you like it!!!
12 reluctant veggie // Jul 16, 2008 at 2:18 pm
i totally agree with making your own salad dressing. it tastes so much better than the pre-made crap. thanks for sharing a good recipe!
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