Dressed for success
Salads, fridge both benefit from your fresh blends
like to consider myself a functioning adult in most respects, and yet the ability to maintain a clean refrigerator still eludes me. No matter how hard I try, there always seems to be an unending stream of half-used jam jars and nearly empty bottles of mustard slowly taking over the shelves until they inevitably topple out straight onto my toes. ♦ Once I reach the toe-crushing avalanche level, I know it is time to do a deep clean. Out goes the bottle of ketchup from last summer’s barbecue. Out goes the jar with one lone floating pickle. And out go five half-empty bottles of salad dressing that I was absolutely positive I would use. ♦ I would like to peg salad dressing as 100% responsible for fridge clutter. OK, let’s say 99% salad dressing, 1% laziness. ♦ The key to an exciting salad-eating life is variety, and plowing through an entire bottle of salad dressing is about 100 salads too many of the same flavor. But before you simply buy a new flavor, perhaps it’s time to rethink your strategy.
Homemade salad dressing is one of the easiest kitchen hacks around. It uses up odds and ends in your refrigerator or pantry and allows you to make enough to dress one salad or a week’s worth. And if you think the salad dressing options are bountiful at the store, they are actually endless in the world of homemade dressings. Let’s begin with the basics. A great salad dressing needs to start with the correct balance of fat and acid. A good starting point is 3 parts fat to 1 part acid. For a zippier dressing, make that 2 parts fat to 1 part acid.
Olive oil is a good base fat, but you can also use more neutral oils such as grapeseed or all-purpose vegetable oil. Acid can be anything from lemon juice to vinegar (balsamic, red wine, sherry, apple cider, etc.). Taste as you go, adding more acid to punch it up or more oil to tone it down.
To get the perfect combo of fat and acid to blend together, a dressing needs an emulsifier. No matter how much muscle you put behind that whisk, oil and vinegar will never live together in harmony.
An emulsifier is an ingredient that attracts both the fat and acid molecules and holds them together. Some common emulsifiers are mustard, egg yolk, mayonnaise, honey and even garlic. Whisking in these powerful ingredients will bind your oil and vinegar into a silky smooth, ready-to-pour dressing.
One you’ve nailed down the basics, it’s time to dive deep into variety. While all you need to make a salad dressing is a whisk and a bowl, I am partial to throwing the ingredients in a blender. First, this creates a quicker emulsion and saves you whisking time. Second, it opens the door to pureeing in all sorts of ingredients and flavors.
Blending in a handful of nuts, such as pistachios or walnuts, or a scoop of nut butter, such as almond or peanut, creates a rich, creamy dressing, with a bonus boost of protein. Creamy Pistachio Dressing turns a lemony vinaigrette into a nutty, honey-sweetened dressing that is perfect for any bowl of greens.
You can also add fruits and vegetables to give the dressing flavor as well as body. A few pieces of frozen mango or a handful of berries will create a rainbow of dressings. Cranberry Mustard Vinaigrette and Jalapeño Lime Dressing take full advantage of the produce aisle, for bright and flavorful salads.
Sweeteners and spices are another important consideration when crafting your perfect dressing. Many store-bought dressings are loaded with sugar, but this same sweetness can be achieved with a small drizzle of honey or maple syrup.
Cider Honey Mustard Dressing uses the sweetness of honey and the spice of apple cider to create a dressing fit for any fall salad, such as an Autumn Cobb Salad. If you are looking for an extra boost of flavor, turn to your spice rack for a shake of cinnamon, chili powder or cayenne or grab a handful of fresh herbs such as basil, mint or cilantro. Sweet Potato and Pear Grain salad with Cinnamon Maple Dressing lets the flavors of fall shine with a slightly sweet, cinnamon-flecked dressing.
If you are after a creamy dressing, such as ranch or blue cheese, there’s no shortage of ways to get there. Mayonnaise, egg yolk and cream all will produce a rich and creamy dressing reminiscent of your favorite store-bought brand. However, Greek yogurt and avocado provide a similar texture with a few more health benefits.
Blending in a few cloves of roasted garlic also will yield a creamy dressing, minus the cream. Spicy Tomato and Chickpea Salad, full of roasted tomatoes and crispy chickpeas, is the perfect place for Roasted Garlic Vinaigrette.
Whether you are looking to spice up a bowl of greens or a veggie-packed grain salad, whisking up a quick dressing from pantry staples is always the way to go. The only downside is that I now need to find something else to blame for the clutter in my fridge.