It’s no secret that I love gardening! There is something about being able to go right outside of your house and pick something fresh that you grew. It not only tastes so much better, but it is also more nutritious since it is picked at peak ripeness. Because I have so many garden veggies all summer long, we end up having salad a few times a week. Although there are a few store-bought dressings that I like, I mostly end up making one my own.
Salad dressings are easy to make, they taste fresher than store bought varieties, and they don’t have any preservatives or other ingredients that you don’t already use in your own kitchen. There is a simple recipe that I use for most of my salad dressings: olive oil + some type of vinegar + an emulsifier like honey or Dijon mustard + seasonings. You can vary the amount of oil and vinegar you use, but I wouldn’t go to less than a 1:1 ratio between the two otherwise the dressing becomes too thin with not enough body. Usually, I use a 2:1 ratio between olive oil and vinegar. I also blend mine up in a blender and add the oil slowly at the end while blending, but you can also combine all of the ingredients in a bottle and shake to mix as well.
Here is my favorite version of Balsamic Vinaigrette. It is simple yet flavorful and a perfect addition to many garden salads.
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 clove garlic, peeled
1 tbsp honey
1/4 tsp salt
1/8 tsp black pepper
Directions: Blend together all ingredients until well mixed.