Vinaigrette

 

This is my go to salad dressing. It is so easy to make and so much better than store-bought dressings. Once you start making homemade vinaigrette, you won't go back. You simply mix up some basic ingredients, and you'll end up with a dressing that tastes infinitely better than store-bought. No preservatives here and no more bottles of old dressings that you didn't like expiring on the shelves of your fridge, taking up precious real estate. The only thing to remember that the olive oil will solidify in the fridge and you will need to take it out before you actually need it on your salad. Sometimes I forget and I just set it in some warm warm to hasten the process. I love red wine vinegar but you can swap out for other vinegars. I also use more vinegar compared to the classic French ratio of one part vinegar to three parts olive oil. The beauty of making your own dressing is that you can customize to your tastes. I will add a couple teaspoons maple syrup if I want to add sweetness and leave it out when I don't. The recipe makes a small quantity but you can double or triple depending on your requirements. 

Ingredients:

2 tablespoons red wine vinegar

4 tablespoons extra-virgin olive oil

3/4 teaspoon dried oregano

1/2 teaspoon finely minced garlic

1/2 teaspoon kosher salt

1/8 teaspoon black pepper

Combine all ingredients into a jar of your choice. Shake and serve.

Print Recipe: Vinaigrette