The Sauce: Garlic Vinaigrette – Easy vinaigrette has the perfect balance between bright vinegar and fruity olive oil with finely grated garlic and a touch of honey.
‘Great Sauces Transform Good Food into Gourmet’
No more preservatives in salads
Bottled salad dressing used to line the door of my fridge. Bleu cheese, of course, plus Ranch, Italian, Sesame, Thousand Island, Catalina and the like. Now I’m hard pressed to find a bottle of any salad dressing in my fridge. I make my own fresh dressing for the salad I’m serving. How can you prepare fresh salad greens with juicy tomatoes, crisp cucumbers, pungent red onions and then pour on preservative laden goop.
This is my favorite everyday dressing. It’s easy! I always keep the ingredients in my kitchen. It takes 2 minutes or less to whip together. My favorite tool for this dressing is a microplane grater. It evenly minces garlic in half the
I love to make it in the bottom of a salad serving bowl then add the salad ingredients right on top. Saves me an extra bowl to wash. Just before dinner, toss it together and serve. It has a bright fresh flavor.
Recipe: Garlic Vinaigrette
Prep Time: 2 Minutes | Cook Time: 0 Minutes | Yield: 1/2 Cup | Level: Easy
- 1 small clove garlic, finely grated
- 1/2 Tbsp Dijon mustard
- 1/2 Tbsp honey
- 2 Tbsp white vinegar
- dash kosher salt
- dash freshly ground pepper
- 4 Tbsp olive oil
- salad greens and vegetables
Special Equipment – large salad bowl
1 In the bottom of a large salad bowl whisk garlic, mustard, honey, vinegar, salt and pepper.
3 Add salad greens and vegetables to the bowl, toss.
Using a homemade dressing tossed right into the green salad de-clutters the dinner table. It is absent bottles of dressing littering the presentation.
Switch up the ingredients for little changes like using different vinegars or fresh lemon juice. Different mustards change the flavor. See the Dish Designer below for suggestions.
A rule of thumb is to start with 1 part vinegar to 2 parts oil.
Serve this dressing on a tossed green salad with tomatoes, cucumbers, red onion, carrots, bell peppers, etc.
This dressing also works great to flavor or sauce grains such as quinoa, brown rice, and pearl barley. Mix in 1-2 tablespoons of vinaigrette per 1 cup cooked grain while still hot to help absorb the flavor. Try Mediterranean Quinoa Salad.
- Exchange minced garlic for finely chopped scallions or shallots.
- Exchange Dijon for coarse ground, spicy brown or ball park mustard.
- Exchange 1/2 tablespoon honey for 1 teaspoon agave.
- Exchange white vinegar for rice, red wine, champagne or white balsamic vinegar. Also try lemon juice.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 1, 2013