Chef notes
There's nothing worse than making a wonderful salad and having your salad dressing turn out to be less than average. We're going to eradicate that problem by breaking down everything you need to know about salad dressing so your salad will never suck again. Every salad dressing needs to play it SAFE. That's my little mnemonic device to remember all the things a dressing needs: SAFE stands for seasoning, acid, fat and emulsifier. Now that you have all these components, the world is your oyster and you'll be able to make countless awesome salad dressings.
Technique tip: Dressing will last in an airtight container in the refrigerator for up to 1 week.
Ingredients
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon Dijon mustard
- kosher salt and freshly ground black pepper
- 1/4 cup extra virgin olive oil
Preparation
Combine vinegar, mustard, a three-finger pinch of salt and a couple turns of freshly ground black pepper in a bowl or Mason jar. Whisk to combine or seal the lid and shake to combine.
If using a whisk, slowly stream in the olive oil, whisking constantly. If using a Mason jar, add all the olive oil, seal the lid and shake to combine.
