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Recently I made two families baby meals in the same week. Both received a big salad and my homemade dressing. Both came back with glowing reviews about the dressing. Made me think it was time to share on the blog officially. Plus it’s the week after thanksgiving and if you’re like me there’s only a few days before holiday parties start-up and our calorie intake is doomed for the rest of the year – thus it’s time to binge on a few salads.
I’ve been making dressings for years and this is my signature homemade salad dressing. You could consider it my “house” recipe. Every week for the last seven years or so, I have made 1-2 jars of this dressing or some variation. It was about 7 years ago that my husband asked that I stop buying dressings and just make them since they tasted much better. I’m not that extreme, there are some dressings I do still buy. This is our favorite and I hope you give it a try.
There are a few key hints to making this dressing. One is using white balsamic. I love the Trader Joe’s brand, because it’s inexpensive, sweet and mellow. This dressing can also be made with red wine vinegar, white wine vinegar or balsamic. Most homemade salad dressings call for 2 parts oil to 1 part vinegar. I prefer more vinegar flavor so I make my dressing with equal parts. If you don’t like it as strong just adjust the recipe to your preferred taste.
The second key ingredient is Grey Poupon Dijon. The mustard in the recipe works as the binder for the oil and vinegar. The two won’t separate as easily if you use it in your dressing. I’m pretty loyal to the brand, I’ve tried other Dijon, but they’re not worth the purchase. Remember 1 jar a week for 7 years of this dressing – trust me. The only thing I bend the rules for is a herbed Dijon. Those are always worth it. Adding fresh herbs to this dressing pumps up the flavor. Try all your favorite herbs like; thyme, tarragon, basil, dill, chives and oregano. One to two tablespoon finely chopped of any combo of herbs can be added.
The third key ingredient is a shallot. It’s a very rarely used member of the onion family. If you’ve never used one, you’ll find it next to the garlic. To mince it use a paring knife to cut small vertical and horizontal marks before slicing.
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1/4 cup white balsamic
2 teaspoons Dijon mustard
1 shallot minced
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup olive oil
In a jar with a tight lid, combine vinegar, mustard, shallot, salt and pepper. Put lid on and shake vigorously. Add oil and shake again.
- ¼ cup white balsamic
- 2 teaspoons Dijon mustard
- 1 shallot minced
- ¼ teaspoon salt
- ½ teaspoon fresh ground pepper
- ¼ cup olive oil
- In a jar with a tight lid, combine vinegar, mustard, shallot, salt and pepper. Put lid on and shake vigorously. Add oil and shake again.
This is my favorite everyday salad combo as well. Mixed greens, carrot shreds, persian cucumbers, peppers, cherry tomatoes and all topped with crumbled blue cheese. Pretty salads have a variety of colors and thus a variety of vitamins!