I think I’ve txt’d my friend Betsy at least 3 times in the past 6 months to ask “how do you make your dressing?”. This page is dedicated to salad dressing recipes that I’ve gotten from various sources. I’ll give credit where credit is due; I just want to stop bugging folks for how to make them!
Betsy’s Salad Dressing
- Olive oil
- Balsamic vinegar – to taste
- Agave – to taste
- Salt and freshly ground black pepper – to taste
- Fresh dill, chopped – to taste
In a 2 cup measuring cup, add your olive oil. For a small 2-to-3 person salad, I’d use about ¼ cup. Next add a splash of the balsamic vinegar and a squeeze of agave. Proportionally you have more olive oil than anything else. My guess is that I probably add a tablespoon of the balsamic and a teaspoon of agave. Season with salt and pepper, whisk, and then taste to see what you need more or less of. If it’s too sweet you can try adding more balsamic. If too balsamic, you’ll need to add more olive oil. Once you are happy with the base, then stir in your fresh dill. Worst case is that you end up with more dressing that needed ‘right now’, but then you can bottle it up for tomorrow!
Jacques Pépin‘s Vinaigrette Salad dressing
- 3 TBL red wine vinegar
- Salt and freshly ground black pepper – to taste
- 1+ TBL French mustard ← Dijon
- ¾ cup olive oil
In a 2 cup measuring cup, add your red wine vinegar and salt and pepper to taste. Shake. Next add the French mustard. Shake. Finally add the olive oil. Shake.
Clyde’s of Georgetown’s Champagne Vinaigrette
Clyde’s has an amazing goat cheese, beets and roasted pistachio salad on arugula, and their dressing for it is perfect. They didn’t pass along the quantities, but they did give me a list of their ingredients.
- champagne vinegar
- shallots
- dijon mustard
- canola oil
- evoo
- sugar, granulated
- toasted fennel seeds
- kosher salt