How to Make a Salad Dressing
How to Make a Salad Dressing
One of the most essential techniques to eating more vegetables, whether they’re cooked or raw, is adding flavor. Premade dressings might be a convenient solution to boosting flavor in a vegetable-forward salad. However, you can make your own salad dressing with minimal fuss and many health benefits. You customize the flavor to your preferences, which means that you will be more satisfied. You select each ingredient, so you can control the salt and added sugar. You avoid additives that are used to make a bottled dressing last longer.
Step 1: choose at least one acid and one neutral oil. Tradition dictates a 3:1 oil:acid ratio, but rely on your taste buds here. Personally, I prefer a bright dressing with more acid, closer to a 1:1 oil:acid ratio.
Acid
Vinegar (balsamic, white balsamic, white wine, red wine, rice wine, apple cider, sherry, champagne)
Citrus juice (lemon, lime)
Neutral oil
Olive oil
Avocado oil
Sesame oil
Step 2 (optional): pick additional ingredients to mix in by hand.
Salt
Black pepper
Fresh herbs (basil, dill, cilantro, parsley)
Dried herbs (oregano, basil, parsley, thyme)
Spices
Dijon mustard
Miso paste
Citrus zest
Alliums (garlic, shallot, onions)
Sugar (honey, maple syrup, agave)
Step 3 (optional): pick additional ingredients to blend. A secondary source of fat will make the dressing creamy.
Avocado
Cashews
Seeds
Yogurt
Pesto
Mayonnaise
Peanut butter
Almond butter
Tahini
Herbs
Step 4: shake or blend well. Unless the ingredients are just acid and oil, refrigerate the dressing to use within the next few days on salads, grain bowls and roasted veggies.
Bottled dressings are an easy shortcut, but once you stock your pantry with salad dressing ingredients and add a few simple recipes to your repertoire, it’s hard to go back.
Enjoy some of our favorite salad dressings:
