I never buy store bought dressings for my salads. There is something about making them from scratch that just tastes better. It only takes a minute to make enough dressing for salads for a week. You can make so many variations, too, just by changing the vinegar, the flavor of oil or by adding a fresh herb or spice. (My friend Kris always adds dried tarragon to hers!) I know there are a lot of easy vinaigrette recipes out there; here is mine.
¼ c. balsamic vinegar, white or red
2 T Dijon mustard
1 clove garlic, chopped
Pinch salt and pepper, or to taste
3/4 c. good olive oil
Put the mustard, garlic, vinegar, salt & pepper in a bowl and stir to combine. Slowly add the olive oil in a steady stream, whisking to combine. You want it to emulsify so be careful not to add the oil too quickly. It helps to have everything at room temperature. Don’t refrigerate or the oil and vinegar will separate. I leave mine out on the counter and it keeps for about a week.
Add 1 oz. pure maple syrup to above recipe.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"