To read more about salad dressing, click here

Ingredients:

2 TBS red wine vinegar (or whatever you have in the pantry – but not white distilled vinegar)
1 TBS finely chopped shallots (if you use regular onions, rinse them under cold water for a few seconds to remove some of the harsh sulphur compounds)
Prepared dijon or whole grain mustard (anything from 1/2 tsp to 1 TBS to your taste)
1 TBS honey (for a honey/mustard dressing if you are using a lot of mustard – Optional)
1 TBS finely chopped fresh herbs (Optional)
S&P
About 6 TBS EVO
Method:

Whisk together all of the ingredients except the oil in a small bowl. Slowly whisk in the oil. Taste for balance, adding more vinegar or oil as needed. Taste it with the salad greens you are going to dress it with; lettuce, spinach, arugula (rocket) will need a different balance. What tastes good off the tasting spoon (or your finger, nobody’s looking) may not taste the same on the greens.

You shouldn’t have to go out and buy anything to make a dressing. If you have the basics, oil, vinegar and mustard or mayo (and most kitchens should have that) you can make a dressing. Anything else you have in your kitchen to add to the dressing that particular day is just for variety.

And remember, there should be just enough dressing to lightly coat the greens; don’t drown it. We don’t want to see a puddle of dressing in the bottom of the salad bowl.

As ever, if you have any questions about this or any other post, please don’t hesitate to ask.

Bon Appetite!