Salad Dressing 101

Welcome to the first of many posts about the best part of a meal: salad. I love salads and have a knack for making them unconventional and delicious. I am starting out with a bang, posting 7 recipes the first week of April. Going forward, I plan to post once a week on Fridays and may occasionally add a bonus post on Wednesdays if time and creativity permit it. And that is enough of that, onward to the beauty of a good salad dressing.

All good salads begin with a unique but simple salad dressing. Making your own is always the way to go and is simple. Your homemade dressings can be stored in the fridge just like one purchased at the market. So what the heck (I am filtering my usually profane language for the blog. I’ll try to keep it clean but I might have to swear for emphasis from time to time), give it a try.

The key to all salad dressing is a combination of oil, acid, salt, and creativity. It is important to match each salad with a salad dressing that doesn’t overwhelm or underwhelm it. Light salads that use fresh baby greens go well with light salad dressings, where slaws and kale salads might need extra acidity to break down the roughness of the greens and extra oil to add thickness for the slaw. I wouldn’t put blue cheese dressing on a salad of baby arugula, but I would put it on an iceberg wedge and add some candied pecans. So, I will pair each salad in the blog with a dressing that complements the ingredients in the salad and brings out the most flavor.

But during the winter and spring you can’t go wrong with my standard salad dressing, a classic French vinaigrette. This vinaigrette is wonderful with substantial greens like romaine lettuce, red and green leaf lettuces, spinach, kale, or Swiss chard because it becomes rich and creamy once it’s mixed and emulsified. Good dijon dressing is a must and the best I have found in the US is Trader Joe’s French Dijon. I am a bit of a dijon snob (vive la France), but Grey Poupon isn’t nearly as spicy or thick as dijon found in France. I bring at least four jars of dijon back from France every year because it is so different and because I love it. You can also order Amora French Dijon online, or use any old dijon.

To make a standard French Vinaigrette gather:

• 2 tablespoons finely chopped shallots

• 3 tablespoons champagne vinegar (or white wine vinegar)

• 1 teaspoons honey (optional)

• 1/2 cup olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 2 teaspoon good dijon mustard

Start by macerating the shallots by placing them in a bowl or a half pint wide mouth ball jar (or full pint if I am doubling the recipe) with the vinegar. Let the shallots sit in the vinegar for 20 minutes to mellow them out or macerate them. Then toss the other ingredients in the jar and shake to emulsify the dressing. I leave it on the counter to mellow at room temperature for a half an hour or until I am ready to toss the salad.

This salad dressing makes a simple salad of mixed greens into a masterpiece with any dinner. Whatever is left after tossing the salad can be stored in the fridge for up to a week.

You can modify this recipe to create a world of dressings. For a Mexican salad, add a teaspoon of ground cumin and cut back on the dijon. Add fresh herbs like French tarragon to give it a new fresh face. Replace the vinegar with lemon juice and a half teaspoon of chopped preserved lemons and toss with roasted carrots or Brussels sprout. For a green salad with an Asian flare, leave out the dijon, substitute fresh lime juice or rice wine vinegar for the champagne vinegar, add two tablespoons of toasted sesame seeds, a dash of soy sauce, and one teaspoon of coarse Korean red pepper flakes (Gochugaru) for a little added spice and texture. You will learn to be creative with your salad dressings. This simple recipe is a fantastic place to begin the learning.

Make the French vinaigrette tonight. Start the salad with torn romaine, mixed greens or spinach. Add some quick blanched asparagus (place the asparagus in boiling water for a minute, remove from the water and submerge in cold water before patting dry and chopping for your salad) and a bit of coarse grated parmesan before tossing with your fresh French vinaigrette. Top your salad with simple roasted salmon and/or a poached egg to make it a meal. Don’t forget the wine!