22 Supermarket Items You Should Leave on the Shelf (and What to Get Instead) | Serious Eats
- Make your salad dressings fresh.
The flavor you'll get out of a high-quality olive oil, good vinegar, and fresh citrus juice and aromatics will be brighter and fresher than anything in a bottle, and cheaper as well.
Once you've got the hang of making a basic vinaigrette (you can learn about the extremely simple process here), you won't even need a recipe to come up with as many different salad dressing flavors as your imagination allows.
A perfect simple salad should come pre-dressed with exactly the right amount of dressing gently napping every surface of every leaf.
Just enough to brighten up its flavor while still letting the natural flavor of the lettuce—whether it's bitter, sweet, or peppery—to come through.
The world would be a much better place if we all just said no to dressing on the side.
1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced (about 1/2 teaspoon)
2 teaspoons Dijon mustard
3 tablespoons white wine vinegar
1 tablespoon water
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1.Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine.
Whisking constantly, slowly drizzle in olive oil.
Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified.
Season to taste with salt and pepper.
Vinaigrette will keep in the refrigerator for up to 2 weeks.