The 1-Minute Salad Dressing I Can't Stop Making

I won't buy bottle dressings because I can rely on this delicious and easy recipe.

<p>Simply Recipes / Lori Rice</p>

Simply Recipes / Lori Rice

If there were one thing I wish I could convince you to stop buying at the grocery store, it would be salad dressing. Here's the thing: I try not to take this stance too often. As a mom of three, I lean on shortcuts as much as the next home cook, but store-bought dressings are a hard pass for me for many reasons.

First, the price. A bottle of prepared dressing at my local grocery store will cost anywhere from $5 to $10—not cheap. Second, the taste. Try as they may to preserve the flavor of the ingredients used in store-bought dressings; there is nothing quite like the zing of a homemade vinaigrette. Plus, most are filled with ingredients I try to avoid, like preservatives, additives, and seed oils.

Last but certainly not least, you can make an outstanding salad dressing at home in less than one minute. It might even take less time to get the plastic seal off a store-bought bottle!

<p>Simply Recipes / Molly Adams</p>

Simply Recipes / Molly Adams

How To Make My Go-To 1-Minute Salad Dressing

All you need to know about making a homemade dressing is this simple ratio: two parts acid to three parts oil. The acid can be whatever you like, but my favorite option is fresh lemon juice. You can swap it for any fresh citrus juice you have or experiment with different types of vinegar.

I like to use extra-virgin olive oil for the oil. It has to be something you enjoy the flavor of, as it makes up the bulk of the dressing. Many classic vinaigrette recipes adhere to the rule of one-part acid to three-part oil, but I find that to be a bit too oily for me. Feel free to adjust the ratio to your liking, but here is how I make mine.

To make about 1 1/4 cups of dressing, you'll need:

  • 1/2 cup freshly squeezed lemon juice

  • 3/4 cup extra-virgin olive oil

  • Salt, to taste

  • Freshly ground black pepper, to taste

Add all ingredients to a jar with a tight-fitting lid. Shake until the mixture is creamy and emulsified (about 1 minute). Store in the fridge for up to four days. If the oil solidifies, let it sit at room temp for a few minutes, then shake again until combined.

<p>Simply Recipes / Molly Adams</p>

Simply Recipes / Molly Adams

Ideas for Making It Your Own Dressing

The above recipe will make a very simple, lemon-forward dressing, which is perfect for my palate. That said, feel free to use this ratio as a guide to find the recipe for your favorite dressing. Love balsamic? Swap it for the lemon. Want to add some spice? Add some chili oil or chopped Calabrian chiles. Dried spices can bring a ton of flavor, too. I love adding a little dried oregano or tarragon to the mix for an added dimension.

I prefer things zippy and acidic, but if you like things more mellow, you can balance your dressing with a touch of granulated sugar, maple syrup, or honey. Sugar tends to dissolve best; a little can go a long way in taming the sharp edge of the acid you use.

I don't always add alliums (think garlic, shallot, or green onion), but they can bring a nice savory note to your dressing if desired. If you want to include them, I recommend adding them to the jar with your acid and letting them sit for about five minutes before mixing with the oil to remove any harsh edge they may have.

A Note on Using Fresh Citrus

To ensure this dressing can be mixed up in under 60 seconds, I highly suggest investing in a quality lemon juicer. I have one like this which makes quick and relatively mess-free work of juicing citrus. It works for limes and small oranges, too.

<p>Simply Recipes / Molly Adams</p>

Simply Recipes / Molly Adams

How To Use the Homemade Dressing

Of course, dressing a salad is the most logical use case for this vinaigrette, but I use it for so much more! Here are a few of my favorites:

  • A marinade for chicken before grilling

  • To drizzle on roasted and grilled vegetables

  • A dressing for pasta and potato salads

  • Swirled into sour cream for a quick veggie dip

  • Drizzled on sandwiches for extra flavor

Read the original article on Simply Recipes.