Description
Nine basic vinaigrette recipes to dress up a casual side salad.
Ingredients
Scale
Balsamic Vinaigrette
- 3 teaspoon olive oil
- 2 teaspoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon Dijon mustard
White Wine Vinaigrette
- 3 teaspoon olive oil
- 2 teaspoon white wine vinegar
- 1/2 teaspoon Dijon mustard
Apple Cider Vinaigrette
- 3 teaspoon apple cider vinegar
- 3 teaspoon olive oil
- 1/2 teaspoon honey
- 1/4 teaspoon Dijon mustard
Lemon Dressing
- 1 teaspoon fresh lemon juice
- 2 teaspoon neutral oil
Tahini Dressing
- 4 teaspoon tahini
- 4 teaspoon water
- 1 teaspoon fresh lemon juice
Poppyseed Vinaigrette
- 4 teaspoon honey
- 3 teaspoon white wine vinegar
- 2 teaspoon olive oil
- 1/2 teaspoon Dijon
- 1/4 teaspoon poppy seeds
Celery Seed Vinaigrette
- 1 teaspoon honey
- 2 teaspoon olive oil
- 1 1/2 teaspoon white wine vinegar
- pinch celery seeds
- 1/4 teaspoon dry mustard
Fennel Vinaigrette
- 3 teaspoon olive oil
- 2 teaspoon lime juice
- 1 teaspoon honey
- 1/8 teaspoon minced ginger
- 1 teaspoon fennel fronds
- 1/4 teaspoon garlic paste (mashed with salt)
Italian Dressing
- 2 teaspoon sherry wine vinegar
- 3 teaspoon olive oil
- 1/4 teaspoon honey
- 1/4 teaspoon Dijon
- 1/8 teaspoon garlic paste (mashed with salt)
- pinch oregano
Instructions
For any dressing, simply whisk all ingredients well and use.
Notes
These dressings are not emulsions, so they don’t stay mixed. Make sure to re-whisk them as needed.
I generally use a 3:2 ratio for oil:vinegar. Some people prefer 3:1 for a milder flavor, while some prefer equal amounts! It’s up to you to adjust as needed.
The honey can be any kind of liquid sweetener. Agave works well, and granulated sugars do, too, although the latter requires more mixing.
Keywords: salad, salad dressing, vinaigrette, kitchen basics, ratios, summer, summer salads, vegetables