This simple vinaigrette is the only salad dressing you’ll ever need
Putting a little thought into something as simple as a side salad allows it to come alive. This vinaigrette will do just that.
I’ve long wanted a chance to talk about salad dressing. Too often, people don’t give the dressing proper consideration – instead it’s a last-minute splash of olive oil and a sprinkle of substandard vinegar over the top of a bowl of leaves, plonked on the table. I call this a sad salad. I encourage you to really consider the dressing and the making of a good leaf salad. Putting a little thought into this simple “side dish” allows it to come alive and transforms even the simplest of leaf salads. It makes you realise just how good a mixed leaf salad can be.
The first consideration is the dressing itself. There are so many directions you can go here, from super simple to the blended kind, but more often than not I opt for a simple vinaigrette made with pantry staples. Vinaigrettes can be dressed up (pun intended) by your choice of fat (oil, mayo, yoghurt), vinegar (red wine, white wine, apple, sherry, lemon) and seasoning (garlic, herbs, mustards, honey, soy, shallots), but they all follow the simple rule of one-part acidic to two-to-three parts fat, plus some seasoning.
The key to a good vinaigrette is to taste, balance and taste again. I always make my dressings in a jar so I can shake it out, Taylor Swift-style.
Second to the dressing are the leaves themselves. Hunt out different varieties as they all bring their own flavour and colour. (Zesty! Spicy! Sweet!) Some herbs mixed through also help elevate an elegant leaf salad to a thing of beauty, dill being my favourite addition.
This makes a good batch of vinaigrette. It will quite happily sit in the fridge for 1-2 weeks, ready to elevate your salads at a moment’s notice.
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RECIPE: Simple vinaigrette
Ingredients
- ½ small shallot, peeled and very finely sliced (I use a mandolin)
- 2 tablespoons good-quality sherry vinegar
- 125ml extra virgin olive oil
- 1 ½ teaspoons Dijon mustard
- 2 teaspoons honey½ garlic clove, grated
- Salt flakes and fresh pepper
Method
- Soak finely sliced shallots in cold water for 5 minutes to take the sting out of them. Drain.
- Put the shallots into a jar (or small bowl) and add the vinegar. Let it sit for a few minutes.
- Add oil, mustard, honey, garlic, salt and pepper. Shake or whisk well. Taste the dressing to adjust any of the elements. Different brands of oils and vinegars produce different results, which is why it’s so important to taste.
- If you’re finding the balance right but it all feels a little intense, add 1 tablespoon of warm water. Shake again. Dressing can be kept in the fridge until needed. Bring to room temperature and give it a good shake when ready to use.
- Wash leaves and dry them. Not only does it remove any grit, but it also gives the leaves a new lease on life. Pop leaves into a bowl. Lightly drizzle with prepared dressing and, using your fingers, toss to ensure everything is well coated. Taste and check seasoning. Finally, lift the salad into a clean bowl.
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