Scroll down to watch the video.
Yes.
This recipe is as basic as it seems, but is none-the-less essential.
This is my favorite dressing to use on a salad and the one I turn to 98% of the time. It’s so much better than any of the store bought dressings you’ll find and it has no mystery ingredients.
Traditionally, vinaigrettes are 3 parts oil: 1 part vinegar, but I much prefer 1:1. It makes for a lighter, tangier, more flavorful dressing that just so happens to be Clean & Delish:).
It also works great as a quick marinade for grilled chicken if you ever find yourself in a pinch. Enjoy!
Ingredients
- 1 clove garlic crushed
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar or whatever vinegar you fancy
- 1/2 tsp. Dijon mustard
- Fat pinch of kosher salt and a dash of black pepper
Instructions
- Combine all the ingredients together and whisk until well incorporated. Enjoy!
- Makes cup dressing (4 servings).
Nutrition
Calories: 124kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 9mg | Sugar: 1g | Vitamin C: 0.2mg | Iron: 0.1mg
Barbie says
You are so down to earth and make me smile EVERYTIME I watch your videos! Homemade salad dressing is so easy that I wonder how all the bottle dressing companies stay in business. Plus most of them use the yucky oils and they have other bad stuff in them! This recipe is basically delicious and easily adaptable to all tastes.
Maylynn says
Hi Dani! Great recipe! I’m wondering if I can use Stone Ground Mustard instead of Dijon mustard. Similar effect?
Dani says
That would be fine!
vidya says
What is the purpose of mustard in the vinaigrette? Since I dont like mustard, can I substitute it or leave it out?Which would be a better option ?
Dani says
The mustard actually help emulsify the dressing – binging the oil and vinegar together. But, you certainly can skip it if you don;t like it. Just give the dressing a shake right before you use it and it will bind into a temporary emulsion. Works like a charm.
Lissa says
Yummo. Will make this today to go with the artichokes I bought on special and cooked yesterday.
Dan Mikesell says
I’m a big fan of 1:1 ratio. The old 3:1 just tastes like all oil to me anymore even with great oil. I find myself using much less and happier about it. Nice video.
Anadel says
This looks simple and delicious. Would you have to use this right away or could you store it in the fridge for later use?
Dani says
You can definitely make it ahead of time and store it in the fridge but just know that the oil may solidify once cold. SO you’ll need to take it out of the fridge an hour or so before you want to use it to pop it the microwave for 5 seconds or so.
Tracey says
This looks great Dani! Is it stored in the fridge? How long does it stay fresh? Thank you!
Dani says
easily a week… probably two. You can store on the counter or in the fridge. If in the fridge though, the oil may solidify.