Disclaimer #1: I don’t bake, so when I cook it’s all eyeballed and taste-tested and totally winged (wung? wang? wing-ed?). When I post recipes, they’ll reflect that.
Disclaimer #2: On that note, I cook and post recipes like Renee and Rachel. No, seriously – you should read their recipe posts. Renee’s self-portraits are fantastic, and wine’s always involved with Rachel’s cooking.
That being said, I’ve started making my own salad dressing for a number of reasons.
- My dad does it, and my dad has taught me all kinds of things about seasoning and cooking, and I trust his culinary knowledge. I WOULD learn a lot from my mom also, but she’s an exceptional baker and we just established that I don’t do that (see: disclaimer #1).
- I’m decreasing my intake of processed foods.
- It’s easier and cheaper to throw together oil+vinegar+other stuff in small batches than it is to buy full bottles of dressing at $3+ pop.
The most basic way to make salad dressing that I know of is oil+vinegar+other stuff. In this case, my other stuff is honey, dijon mustard, and a splash of champagne.
That’s basically it. Recipes I’ve found for basic vinaigrettes seem to largely be 2:1 vinegar-to-oil, but again – taste test it until you like it. I mix it all together until it’s as sweet, spicy, and tangy as I like it, then add a splash of champagne and shake it up – the champagne makes it a little creamy/frothy and gives it a really nifty texture.
My favorite salad? Spinach leaves, topped with avocado, dried cherries, and slivered almonds.
Mmmm….
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i love this. i do the same thing when i make salad (and when i cook in general). My recipes are all “some of this” and “a bit of this” frankly because when you’re cooking it just doesn’t matter. Some people might like more mustard or salt or onion… others might not. BUILD YOUR FLAVORS people.
Also, I don’t bake. I mean, I can and i’m quite good at it when I do, but I hate measuring. It takes so much time.
I luurrve making my own dressings. It’s much easier, like you said, AND I like variety in my life, and so when I buy dressing, it usually expires before I decide I want to use it again.
I have this nifty teenyweeny blender that is actually JUST for making dressings and marinades. Oh it is so much fun. Plus, it’s called an “herb ‘n serve” and that’s just plain cute.
I *need* to get to writing about food/recipes. So much deliciousness in my head …
Oh, and? WHO IS THIS RENEE? She is hilarious and cute and I NEED TO MEET HER. (And you, while we’re at it.)
Ha! Thanks for the shout out. And Becca, dude, I’M Renee. I’m not necessarily cute or funny 100% of the time but dude let’s drink beer together.
I used to make my own dressing, I got a recipe from a friend’s mom. But I forget it, so I stopped, but I want to get back into it!
This came at an appropriate time…I’ve been wondering about making my own dressings (since I’m gearing up for a gluten-free month in April, and a friend told me that most commercial dressings have gluten in them)…so insight into this area is helpful.
I don’t like mustard though. I wonder if your recipe will be acceptable without it
That. salad. sounds. delicious.
Spinach leaves + avocado? HOW DID I NEVER THINK OF THAT?
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