Throwing together a last minute salad? Never worry about having to run to the store for pre-bottled dressing again, because Chef Ollie has three super simple dressings that you can make with ingredients you've probably already got in the fridge!
Dressing 1: "ASPO" (Acid, Salt, Pepper, Oil) Dressing
-Ingredients:
vinegar, lemon, or other citrus juice
salt + pepper
oil
-Steps:
Sprinkle a few well-controlled drips of vinegar onto the salad, mix thoroughly with a delicate claw-shaped hand, and taste—if you taste the flavor of the lettuce/green/salad and a little pinch of acid you are done.
Sprinkle a small pinch of salt and a few grounds of black pepper evenly onto the salad, mix thoroughly with a delicate claw-shaped hand, and taste.
If you can taste the salt’s impact on the salad (like the volume has been raised), you are done.
Add a few well controlled drips of oil to the salad. Mix thoroughly with a delicate claw-shaped hand, and taste—if you taste the flavor of the lettuce/salad/green, the acid, the salt and now the delicate richness and mouthfeel of the oil—all working together in a balanced way but NOT overwhelming the original taste of the lettuce, you are done!
**TIPS**
-My favorite vinegars to use are sherry and red wine; lemon and lime juice work great… orange juice might need an additional bump of white vinegar because it’s not acidic enough and will add too much liquid to your salad
-Olive oil is a great go-to, but nut oils like walnut or hazelnut add a lot of flavor to your salad. Be very diligent with the amount of oil you use at it (and not vinegar) is the main culprit for wilting greens
Dressing 2: Everyday Vinaigrette
(makes a scant cup)
-Ingredients:
1T dijon mustard
¼ C vinegar
2 T minced shallot or onion (optional)
1 clove garlic, minced (optional)
½ C olive oil
Salt, Pepper, sugar
-Steps:
Whisk together mustard, vinegar and shallots/onion/garlic if using
Slowly pour oil into mixture while whisking constantly to emulsify.
Taste and adjust the seasoning with salt, pepper, sugar or more vinegar or oil.
**TIPS**
-Another easy method is to mix/emulsify is putting all the ingredients in a lidded jar and shaking
-If you’re using the whisking method, you may want a wet towel curled into a circle under your bowl to hold it in place as you whisk and pour
-This is a 2:1 vinaigrette (oil:vinegar)… 3:1 ratio is often lauded as the best ratio, but I find the salad gets too soggy and isn’t acidic enough… either way, use a light touch when dressing your salad; a little goes a long way, mix the salad well and serve immediately.
-Vinegars—sherry vinegar is my favorite to use in a vinaigrette, followed by red wine vinegar.
Dressing 3: Homemade Buttermilk Ranch
(Makes 1 pint)
-Ingredients:
1 C mayo (preferably Duke’s)
⅔ C greek yogurt, sour cream or creme fraiche
⅓ C buttermilk
1 clove garlic, minced or grated
¼ C chives or dill, minced (1 small bunch)
Black pepper, salt and lemon juice
-Steps:
Whisk together mayo, yogurt, buttermilk, garlic, herbs in a bowl
Add a generous amount of black pepper and salt and lemon juice to taste
Keeps well in fridge for at least 1 week
*TIPS*
-For a thinner dressing as opposed to a thicker dip, use more buttermilk and/or lemon juice
-Get creative with this recipe—swapping out herbs, adjusting ratios, adding shallots, lemon zest, chipotle purée or smoked paprika for example
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