One of the things that really separates an okay salad, from an amazing salad
is the dressing.
A brilliant vinaigrette can transform even a simple bowl of lettuce into a Michelin star dish.
I detest store-bought dressings. And not just because they taste bad.
You’d be amazed at how unhealthy they are. They are loaded with sugar, chemicals, and tons of artificial ingredients.
I always make my own vinaigrettes using good-quality Italian olive oil.
I whip them up and toss them into separate mason jars.
Here are 3 of my favorites vinaigrettes.
A herb pesto, a tomato, and a mustard vinaigrette.
You can tweak them and create your own. Use walnut or grapeseed oil instead or change around the vinegar you use.
The key is to use only high-quality ingredients to get a great end result.
Store any leftover dressing in the refrigerator and use it within 3-4 days.
Time to dig in and enjoy my greens.
xxx MM
Homemade Vinaigrettes
Ingredients
HERB PESTO VINAIGRETTE
- ½ cup good quality olive oil
- ½ bunch cilantro- chopped
- ½ bunch basil – chopped
- 1 TBS chives/spring onion- chopped
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- Coarse salt and black pepper to taste
TOMATO VINAIGRETTE
- 2 very ripe red tomatoes- chopped
- ½ cup good quality olive oil
- ¼ cup apple cider vinegar
- Juice and zest of 1 lemon
- Coarse salt and black pepper to taste
MUSTARD VINAIGRETTE
- ½ cup good quality olive oil
- 1/3 cup good quality balsamic vinegar
- 1 TBS Dijon mustard
- 1 TBS honey
- Coarse salt and black pepper to taste
Instructions
Puree all the ingredients in a food processor or blender until you have a smooth vinaigrette.
Store dressing in the refrigerator in an airtight jar and use within 3-4 days.
Dresses a large salad or 2 smaller salads
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