Crafting a homemade salad dressing can elevate a simple salad to a memorable dish. A timeless vinegar and oil dressing, enhanced with a blend of fresh herbs, offers a burst of flavor that can complement any assortment of greens and vegetables. This simple, classic dressing is not only easy to make but also a healthier alternative to store-bought dressings, which often contain added sugars and preservatives. Here’s how to prepare a delightful herb-infused vinegar and oil salad dressing that will become a staple in your kitchen.
Benefits of Making Your Own Dressing
Creating your own salad dressing allows you to control the ingredients, adjusting flavors to suit your taste and health preferences. The base of vinegar and oil is a heart-healthy choice, providing a good balance of acidity and richness while the herbs add not only flavor but also a range of health benefits.
Ingredients:
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3/4 cup extra virgin olive oil
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1/4 cup vinegar (apple cider, red wine, or balsamic)
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1 garlic clove, minced
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1 tablespoon chopped fresh herbs (such as basil, parsley, thyme, or oregano)
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Salt and freshly ground black pepper to taste
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Optional: 1 teaspoon Dijon mustard for an emulsified and tangy flavor
Instructions:
1. Choose Your Vinegar:
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Select a vinegar that complements the dish you are preparing. Apple cider vinegar works well for a slightly fruity tang, red wine vinegar is great for heartier salads, and balsamic vinegar lends a touch of sweetness.
2. Mix the Ingredients:
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In a small bowl or jar, combine the olive oil and vinegar. Add the minced garlic, chopped herbs, and Dijon mustard if using. The mustard can help to emulsify the dressing, meaning it blends more thoroughly with the oil and vinegar.
3. Season the Dressing:
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Season with salt and pepper to taste. It’s best to start with a small amount and adjust according to your preference after tasting.
4. Combine and Shake:
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Whisk the ingredients together in a bowl or close the jar and shake vigorously to combine. This helps the dressing to emulsify and the flavors to meld together.
5. Let It Infuse:
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Let the dressing sit for at least 10 minutes before serving. This resting period allows the flavors from the herbs and garlic to infuse into the oil and vinegar, enhancing the overall taste of the dressing.
6. Serve or Store:
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Drizzle over your salad just before serving to enjoy the fresh burst of flavor.
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Any leftover dressing can be stored in the refrigerator in a sealed container for up to a week. Simply shake well before using again.
Conclusion:
This vinegar and oil dressing with fresh herbs is not just simple and quick to make but also versatile and vibrant in taste. Whether you’re dressing a garden salad, drizzling over roasted vegetables, or using it as a marinade, this dressing is sure to impress with its freshness and depth of flavor. Enjoy the process of making your own dressing and the enhanced taste it brings to your meals!
