I considered one of those hilarious titles that includes every ingredient, but I think those might be reserved for obscure ingredients. Yes? No?
We tend to eat a big salad as our main meal about three times per week, but it has been years since I bought bottled dressing. It isn’t really because I’m a dressing snob, so much as I am cheap and soybean oil gives me a stomachache. At over $5 a bottle, it can be kind of expensive to build up a collection of dressings, plus very few are soy free. I tend to wing it with salad dressings. They are either just oil and vinegar, or something whipped up from stuff in the fridge. Having a husband who collects gourmet mustards comes in handy for dressing making. Since he has also taken up herb gardening in our basement (no, not that kind) salad dressings are even easier.
Basil Clementine Ginger Vinaigrette for Salads & Pastas
2 tablespoon olive oil
2 tablespoon balsamic vinegar
Pinch of sea salt
Pinch of fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground dried ginger
1 peeled and separated clementine
10-20 leaves of fresh basil
Place all ingredients together in a blender, bullet, or a container for an immersion blender. Blend on high.
To sweeten it up you could add a tablespoon of tomato paste.
Toss with salad or pasta. It is nice with chickpeas or even to marinate chicken.
Not too long ago my mom had said she wanted to reach a point where she could make her own dressings. I laughed. Mom, you have oils, acids, fruits, spices and aromatics! You already have all you need. You really don’t need truffles, or infused oils, or fancy compotes.
Cheap and easy is not always the bad way to go.