When I was growing up in the Ruggieri household, I think my mother made salad every night. Not some nights, as I do now, but every night. And it was always the same: iceberg lettuce in the colder months, homegrown green lettuce in the spring and summer and always served at the end of our meal as many Italians do.
Our salads were simply dressed with olive oil, vinegar, salt and pepper. My mother bought olive oil in large, metal gallon cans, which she kept on the floor in our little food closet. When her oil cruet was empty, she would lug the big container up to the counter to fill it. And, as I remember it, there were a few calamities in the process. She used ordinary red or white wine vinegar from the grocery store. Her family was Sicilian, and I never heard any of them ever utter the word “balsamic.”
Early in my “cooking life,” I experimented with bottled dressings (remember Wishbone?). Like many people, I suppose, I enjoyed mixing up a “Good Seasons” dressing in a little glass cruet with its spice pack and “just add oil” directions. But time has passed, and now I make my own salad dressings almost exclusively. I love vinaigrettes and take the opportunity to try new recipes when I find them.
Here are some things I have learned from my foray into the world of salad dressings, specifically making good vinaigrettes.
- The oil-to-vinegar ratio is usually 3:1. However, if you prefer a more acidic dressing, increase the vinegar portion.
- Use good, unflavored olive oil. Some specialty salads might call for oil like walnut or hazelnut, but, for simple green salads, plain olive oil is best.
- The same goes for vinegar. Use high-quality red or white wine vinegar or a good balsamic if a balsamic vinaigrette is what you’re making.
- If you want only a hint of garlic in your dressing, use a smashed whole clove instead of mincing it.
- Make your dressing in a jar with a tight lid rather than a bowl. A jar is best for mixing.
- Dressing can keep several weeks in the fridge, but take the jar out before using and bring it to room temperature.
- You can shake your jar to emulsify the dressing but a little wire whisk works, as well. Some dressing recipes suggest using a blender.
- Don’t be afraid to add sugar or honey to the dressing if the recipe calls for it. It really takes the edge off the vinegar and adds a nice smoothness.
- Experiment with different herbs. If the recipe calls for some chopped thyme, try basil if you like it better.
- Keep tasting. I may add more salt or honey or sugar or lemon juice than the recipe calls for.
- When dressing a salad with balsamic dressing, only use a little. This dressing can overwhelm the greens.
- If the dressing calls for lemon juice, always use fresh. It makes a big difference. Adding a little grated lemon rind is nice too.
- Always blend the dressing well before using. The ingredients will separate when standing.
The two dressing recipes that follow are ones I make all the time. The first is a red wine vinaigrette from Giada De Laurentis, well-known Food Network star and cookbook author. The second is from the owner of Patsy’s New York restaurant, Sal Scognamillo. You might be surprised at how easy they both are to make.
Giada’s Red Wine Vinaigrette
- ½ cup red wine vinegar
- ¼ cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt (sea salt works well)
- ¾ teaspoon freshly ground pepper
- 1 cup extra virgin olive oil
Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season it to taste with more salt and pepper. That’s it! Pour into a jar, and it’s ready to use.
Patsy’s Balsamic Vinaigrette
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 garlic clove (minced or crushed)
- 1 tablespoon finely chopped fresh basil
- Salt and freshly ground pepper to taste
Place all the ingredients in a screw-top jar. Close tightly and shake until thoroughly blended.
So, in a few minutes, you can make your own fresh salad dressings that are free of preservatives and lower in salt if you need to control your sodium. Like everything else in cooking, homemade is best. And you won’t mind eating salad every day.
