Simple salad dressing fast: fresh and easy

I honestly have not bought a bottle or jar of salad dressing in at least the last ten years - really, really true. When I discovered how fast and easy it was to make wonderfully fresh salad dressing in just a couple of minutes, I never wanted any more of that calorie and artificial ingredient laden glop taking up room in my refrigerator again. My friend Joy, asked me the other day at lunch to blog about salad dressing.

Here’s a video that shows you just how simple it is.

I pare it down to an even simpler method. I make my salad dressing right in the big old wooden bowl that I use for salads at our house. The key is to balance the acid and oil, then add the kicker such as mustard, garlic, anchovies, fruits, onions, bacon, citrus, horseradish, olives, Worcester sauce or whatever.

Always have a brick of good parmesan, too. I also use nuts very often in dressing or salads. Using a blender, chuck in some hazelnuts or walnuts, using a walnut oil, honey and lemon juice.

Fresh lemons are usually an integral part of my fresh dressings since they not only add the acid component but also temper it with a sweetness. Sometimes, I’ll even grate the yellow zest into the dressing.

Basic technique: Take a nice lemon and roll it on the counter to loosen up the juices, then slice in half and squeeze the fresh lemon juice right into the bowl. Add an equal amount of a high quality oil ( olive, walnut, canola for example ) and honey. Whisk to combine.

Add some freshly ground pepper, sea salt, some herbs d’ Provence and you’re done. Add the salad greens and what ever else, toss and eat. Badda bing, badda boom.

We made this the other evening, adding crushed ripe strawberries, diced fresh mango, romaine, baby greens and red onion. Wow! It’s a keeper.

Sometimes I add other ingredients.

For a quick and easy Ceasar Dressing: Olive oil, mashed garlic cloves rubbed around the bowl, mayonnaise, a bit of anchovy paste ( or even better- tinned anchovies ) and freshly grated Parmesan.

Whisk and and your romaine and croutons. What could be simpler?

For a honey mustard it’s a no-brainer: olive or walnut oil, honey ( a wild or forest honey adds an exotic surprise ), dijon mustard and a bit of mayonnaise. Whisk.

Instead of spending money on bottles of prepared dressing - often loaded with ingredients you really don’t want or need - spend the money on good oils and vinegars. They go a very long way.

You might choose from balsamic vinegars, cabernet or champagne vinegars, port or sherry ( one of my favorites!)vinegars.

My favorite olive oil for salads is Spanish Nunez de Prado. It actually reminds me of a sunny day and freshly cut hay fields. It’s very green and fragrant.  http://www.colorsofspain.com/Oil/Prado.htm

Another thing I keep on hand in my spice cabinet are: onion powder, granulated garlic powder, herbs d’ provence, thyme, oregano, italian seasoning, lemon pepper, and Penzeys’Mural of Flavor herb seasoning. I also keep a tube of anchovy paste in the refrigerator for Caesar dressing and to add that umami quality ( see the post on umami or fifth flavor ).

http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Right now, Penzeys’ is offering a $9.00 gift card in every eight jar or larger gift box ordered before December 21st. Order a custom gift box to share with your family or friends and you keep the gift card for being such a thoughtful person. This makes a really neat gift, too!

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