DIY Quick ‘N’ Easy Salad Dressing
Posted by: Deborah Findling
Filed in:
style
4:00PM, Sunday August 23rd 2009
Your guests are on the way, you’ve got four things bubbling on the stove top, and when you go to grab some dressing from the fridge for the salad, which you so wisely prepped earlier, your standard bottle of vinaigrette or whatever is empty. How to save the night!? After the jump, directions on how to whip up a delicious, 30-second dressing you can make without having to run to the store.
Ingredients
- 1/2 teaspoon of Grey Poupon mustard (preferred but use whatever you have)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 and a 1/2 teaspoons balsamic vinegar
- 4 or 5 Tablespoons olive oil
Mix mustard, salt, pepper and balsamic vinegar in a bowl. Gradually add olive oil until it reaches a slightly thicker consistency.
See? Told you it was easy.
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CheeeeEEEEse
wrote on August 23 2009 @ 08:33 pm: [report]
Skip the mustard, add a teaspoon of fresh squeezed lemon juice.
joyy
wrote on August 23 2009 @ 09:04 pm: [report]
You’ve got bigger problems than a lack of salad dressing if you don’t know the difference between the oven (where things go “in”) and the stove (which things cook “on”).
maroon
wrote on August 24 2009 @ 06:29 am: [report]
1. Not just any mustard will do- French’s yellow mustard is NOT a substitute for Grey Poupon. That should be any Dijon mustard. and I agree with @Cheese, lemon juice works better and has a cleaner, crisper taste but over all mustard is a better emulsifier and hold the dressing together better (especially since she tells you to “slowly add” and not “drizzle with patience while constantly whisking” for the olive oil)
2. if you are making this to toss in with the salad immediately, you may want to ask your guests first if they prefer dressing already on their salad or on the side. That way you can adjust the recipe accordingly.
writergirl
wrote on August 24 2009 @ 07:02 am: [report]
If you have a blender or food processor it is easier to make it in that whisk by hand.