You probably know by now that I am a big fan of simplicity. Sometimes I wonder if I am lazy, but it’s really not that. I just like things to be easy and uncomplicated. When I read long, involved recipes that have many ingredients and steps, I get tired just reading them! Why go to all that trouble when, with minimal effort, you can whip up something extraordinary?
That being said, simplicity in the kitchen only works if the ingredients are top-notch. When the quality is there, food doesn’t need much “do” to prepare.
Last spring, I opened a packet of lettuce seed from Botanical Interests and found a simple five-ingredient salad dressing recipe on the inside. It takes just minutes to make, and I’ve whipped it up at least a dozen times since then, it’s that good. The recipe can be easily doubled.
I always make my own dressings. Store-bought versions tend to be made with low-quality ingredients but they sell for premium prices. I’d rather spend the money the good stuff and make something healthful and delicious.
Simple Salad Dressing
1½ tbsp Dijon mustard
1 tbsp honey
¼ cup white wine vinegar
¾ cup extra virgin olive oil
1 small shallot
Salt and pepper to taste
You can tweak the ingredients to suit your mood. For example, I used my favorite stone ground mustard, Pommery, made by the same French winery that produces champagne (I really must do a column on Pommery mustard soon). Recently I made it with Sierra Nevada ale mustard and it was delicious.
I’ve tried different vinegars but my favorite is Pompeian Organic White Wine Vinegar. It’s surprisingly good for the price and made in Italy (the Italians know their wines). I bought six bottles on Amazon for $21; they will probably last me a couple of years. A full-bodied extra virgin olive oil is mandatory. We are fortunate to have local honey here. Use a neutral one like wildflower or clover.
I don’t always add the shallot but if I do have one on hand, I toss it in then blend with my immersion blender; it gives the dressing a lovely creamy consistency. You can make this into an Italian version by adding a half teaspoon of Italian herbs; I use Tone’s Italian Spaghetti Seasoning Blend, it’s the best! Add a couple of tablespoons of blue cheese crumbles and poof! — instant blue cheese vinaigrette. Sometimes I add a few tablespoons of spring water and then it has fewer calories.
A good recipe is truly worth its weight in gold. If you love vinaigrettes, this might be the only salad dressing recipe you’ll ever need. Simple is best!