You have all your greens chilled, crisp, and ready to go; now how about assembling that salad? What you still need is the dressing and the crunch!

Salad dressing is one of the easiest things to “cook”, and tastes so much better than any store bought dressing you will find. More thoughts about store bought dressings in future posts.
There are many approaches to dressing a salad, but here are some basic guidelines that will help you with the chore:

How Much Dressing is totally up to you. Some like their leaves wet, some like their leaves with just a hint of dressing. Different strokes et al.
Mix the dressing so all leaves get some; every amateur chef will tell you hands are your best utensil, but using two salad spoons and tossing it gently can do a pretty good job.
When to Dress is simple: literally seconds before serving. Trying to do it in advance will result in a wilted, deflated salad.
What Dressing is up to you. French, Italian or other vinaigrette are the most common choices, but the variety is endless. Just use a different vinegar and you have a different dressing! The important thing to remember is that you have to create balance between tangy, hot and sweet.
Texture is very important, as a vinaigrette is a mix of oil and vinegar; to emulsify it and reach a smooth texture use a mixer, a whisk, or simply shake thoroughly in a jar. If making ahead make sure to re-mix before using, as the mixture will break over time.
Make Ahead enough dressing to last you for a week or two. It is easily refrigerated in an airtight container.

A recipe for a classic French Vinaigrette is outlined below. Feel free to experiment with the vinegar you use, the oil, the sweetener or the mustard. How does a rice vinegar with wasabi dressing sound to you? I already feel like I am in Thailand!

Classic French Vinaigrette

Salad dressing is one of the easiest things to "cook", and tastes so much better than any store bought dressing you will find.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 5

Course Salad

Cuisine American, French

Servings 4

Ingredients

2 Tbsp Champagne Vinegar
2 Tbsp Dijon Mustard Smooth, Grainy or a mix
6 Tbsp Olive Oil Extra Virgin
Sugar optional, to taste
Salt and Pepper to taste

Instructions

Mix vinegar, mustard, sugar, salt and pepper in a mixer, a jar or in a bowl.
Add the oil while whipping / shaking till you get a smooth, uniform dressing.
Taste and correct; you want to create a balance between tangy, hot and sweet.
Keep refrigerated and mix well before using.

Keyword dressing, French, Salad, vinaigrette

The only thing missing in your salad is the CRUNCH: nuts, bread croutons, fresh fruit, dried fruit, cheese or veggies can all be players. A little more about those in the coming week.

Happy Summer Solstice, and Happy Cooking!