DIY Salad Dressing
We all know we should eat more salad and non-starchy vegetables but how do we make them taste good? Learning to make your own salad dressing solves this problem. To add to this, making it yourself means you know exactly what is in it. There are so many sneaky industrial seed oils, refined sugars and preservatives in most commercially bought dressings and there is just no need.
This recipe will make enough dressing for 1 medium side salad (shared between 2) – about 2 tablespoons. You can make a lot more if you want to increase all the measurements however I like to make different dressings every night so I don’t get sick of the same flavours.
The general rule I follow with dressings is 2 thirds olive oil and 1 third acid or if you don’t like it as tart you can reduce to 3 quarters oil and 1 quarter acid (this is the more traditional French vinaigrette ratio). If you do reduce the acid you will also need to reduce the maple syrup.
- 15mls Olive oil
- 7.5mls Acid – red wine vinegar (my personal fav) or balsamic vinegar or apple cider vinegar or lemon juice
- 3-4mls Maple syrup (use a small amount at first as you can always add more if you need to balance out the acid a bit more or you just like it a bit sweeter)
- Salt & pepper to taste
Optional extras – go easy with all of these as they are all quite strong flavours. Start small and taste before adding more.In a separate bowl, combine chicken thighs, oil, garlic and ginger and mix through until the chicken is fairly evenly coated.
- Pea-sized amount of Dijon mustard
- Small pinch crushed garlic
- Pinch mixed Italian herbs
- Pinch finely chopped fresh herbs
Combine all ingredients into a small jar and shake. Serve straight away or refrigerate for later.