Making salad dressing is one of those things I wouldn’t have bothered with if it wasn’t for this blog. It’s quick and easy to do, but before I tried it myself it seemed like an unnecessary step standing in the way between me and lunch. Why not just use bottled dressing?
Well, because most store-bought dressings aren’t very good in comparison. They have an unpleasant goopy consistency and artificial taste that is really noticeable after you’ve tried homemade. The flavour of DIY dressing is also much fresher and brighter. You can actually taste the smooth, peppery olive oil, the sharp acidity of the vinegar and the pops of flavour from whatever herbs and seasonings you’ve added.
The best part is that you don’t need any special skills or equipment, and it won’t take up significant chunks of your weekend like other quaint-sounding food projects (canning, bread making or cupcake decorating, I’m looking at you).
You do need a jar, but it doesn’t have to be a mason jar. Any jar or container with a tight-fitting lid will do the trick – a washed jam jar, a plastic lock ‘n’ lock container. Different sizes are useful as well. The tiny mason jar shown in these photos holds more than enough dressing for one large salad, so it’s the perfect size to take to work.
If you appreciate good food and have 30 seconds to spare, give homemade dressing a try. I promise it’ll elevate your next salad experience from blah to wow!
- 1/2 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- Salt and black pepper, to taste
- Find a mason jar or any other container with a tight-fitting lid. Add all the ingredients to the jar, replace the lid and shake vigorously to combine.
- The dressing can be refrigerated until needed. Bring to room temperature before serving.