I grew up eating salads with dressings made from scratch. The sound of the whisk beating the sides of the bowl was my version of the dinner bell. And, although I grew up eating it, it wasn’t until I started living on my own after college that I got my first dressing making lesson.
Boy, was it easy! I thought there was a magic technique to balancing the acid and oil, but it just comes down to trial and error and your own taste. I tend to like dressing with less acidity, so add less oil if you prefer more of a bite. Taste the dressing as you add the oil a little bit at a time, that way you can discover what works best for you. This is an easy recipe for everyday salad dressing.
Eater’s Tip: I’ve tried various mustard brands. And maybe it’s because it’s the one my parents used when I was growing up, but this dressing tastes the best when you use Grey Poupon Dijon Mustard!
- 1 heaping tbsp dijon mustard (preferably grey poupon)
- 1 tbsp raw unfiltered apple cider vinegar
- ¼ cup extra virgin olive oil
- sea salt and pepper - to taste
- In the bottom of a large salad bowl, whisk mustard, apple cider vinegar, salt and pepper, and whisk until combined.
- Add olive oil in a slow drizzle while whisking continuously. Ideally, texture should thicken and turn creamy as you whisk. If it separates, just add oil more slowly next time. It tastes just as good either way!