Everyone wants to eat healthy salads, but all that roughage requires a good dressing to, well, dress it up. Bottled dressing can be loaded with all sorts of stuff you might not want, so making your own Vinaigrette is a good thing to do.
But, when I'm in a hurry to eat, I really hate looking up a recipe, then measuring stuff out, then whisking it together, and then hoping it doesn't separate before I can get it on a salad.
I realized there were some steps I could take to streamline the process. The key is in the supplies needed:
- Good Seasons cruet: These cruets have molded lines on the side to show various fill levels. No measuring! Alas, the cruet assumes you'll be adding their dressing powder plus some rehydrating water. We won't, but don't worry. It'll all work out.
- Vinegar: What kind? Whatever you like! I like (not real) balsamic. Just don't use white distilled.
- Dijon mustard: This adds flavor and acts as an emulsifier. Get a creamier one.
- Garlic paste in a squeeze tube: Paste, not chopped or minced. It's important that it's paste, both for taste and emulsification.
- Fresh herbs in a squeeze tube: No chopping! I like using basil or a mix of "Italian Herbs."
- Fresh ground pepper
- Oil: What kind? Whatever you like. Olive oil is great, but may harden when you refrigerate leftover dressing. I'm using canola. Just don't use motor.
- A teaspoon: This is the only measuring thing that'll end up dirty.
Step 1: Add Vinegar
Take your Good Seasons cruet and add vinegar to the 'V' line.
Step 2: Add Seasonings
Crank in some pepper. Add a pinch of salt, if you want. (I usually don't.)
Then add a heaping teaspoon each of Dijon mustard, fresh herbs, and garlic paste. Heaping!
As if by magic, these additions will raise the level in the cruet to the "W" line.
Step 3: Add Oil
Fill the cruet to the "O" line with your chosen oil.
Step 4: Shake the Crap Outta It!
Put the top on. Make sure it's, y'know, on all the way. Shake it up real good, while holding the top on.
What you'll be left with is a tasty vinaigrette that, thanks to the garlic paste and mustard, won't separate any time soon.
Once the ingredients are set out, it does literally take less than two minutes to measure and mix it all. (I had my wife time me.)