Making Salad Dressing: 3 Basic Recipes That Always Work

Making salad dressing always works with three parts mild extra virgin olive oil to one part acid (such as Arbequina with lemon). This is because this ratio keeps the acid mellow and allows the oil to make the leaves shine without saturating them. Shake in a jar and your dressing will bind without a mixer.

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A good dressing is the difference between a bowl of leafy greens and a salad that people will come back for. And you don't need a bottle from the supermarket: four ingredients, a jam jar, and thirty seconds of shaking. We've been making it this way for years, with whatever oil we have open at the time.

The basic recipe: vinaigrette in 5 minutes

For 4 people · 5 minutes · no cooking time · ±180 kcal per serving

Ingredients:

• 6 tbsp mild extra virgin olive oil
• 2 tbsp white wine vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small shallot, very finely minced
• sea salt and freshly ground black pepper

How to make it:

1. Put the vinegar, mustard, honey, shallot, salt, and pepper into a clean jam jar.
2. Screw on the lid and shake for 10 seconds until the salt has dissolved.
3. Add the olive oil and shake again, now for 20 to 30 seconds.
4. Check if the dressing has become creamy and slightly opaque — then the emulsion is successful.
5. Taste and adjust: too sharp? A drop of honey. Too sweet? A few drops of vinegar.
6. Only pour over the salad when you are at the table, and mix with your hands.

Which olive oil do you use for salad dressing?

The best olive oil for salad dressing is a mild, fruity extra virgin olive oil with low bitterness, such as an Arbequina from Andalusia. A robust, peppery oil is wonderful on bread, but in a dressing, it will clash with the vinegar, and the acid will win. According to the International Olive Council — the international authority for olive oil quality — bitterness is a positive characteristic of fresh oil; so it's not a matter of quality, but of the right oil in the right place.

We used our Oro Bailén Arbequina, pressed on the Gálvez family's estate in Jaén, Andalusia — the province that produces more olive oil than all of Italy.

Why does my dressing separate?

Because oil and vinegar don't combine without help. An emulsifier — mustard, honey, a tiny bit of egg yolk, or even a spoonful of yogurt — forms the bridge between the two. Therefore, always shake the acid with the emulsifier first, and only then add the oil. If it separates later in the refrigerator? Let it warm up a bit and shake again.

How long does homemade dressing last?

A vinaigrette without fresh ingredients keeps for seven to ten days in the refrigerator. If it contains fresh shallot, garlic, or herbs, count on three days. Olive oil solidifies in the cold — that's normal and will disappear at room temperature.

2 variations on the basic dressing

Lemon dressing for fish and asparagus

Replace the vinegar with the juice of half a lemon and omit the mustard. Add some finely grated lemon zest. This fresh version is also delicious over roasted cauliflower or grilled endive.

Herb dressing for tomato and mozzarella

Add a handful of finely chopped basil, parsley, and half a clove of garlic to the basic recipe. Let it sit for ten minutes so the herbs release their oils, then shake again before serving.

Storage and serving

Store the dressing in the same jam jar in the refrigerator and shake briefly before use. Never dress too early: acid will make leafy greens wilt within ten minutes. Count on one tablespoon of dressing per person — more will make the salad heavy instead of fresh.

Frequently Asked Questions

How to make salad dressing with olive oil?

Shake 6 tablespoons of mild extra virgin olive oil with 2 tablespoons of vinegar, 1 teaspoon of mustard, and 1 teaspoon of honey in a sealed jar. The mustard binds the oil and acid into a creamy dressing.

What is the ratio of oil to vinegar in a dressing?

Three parts oil to one part acid. If you want it fresher, go for 2:1; for a milder dressing, 4:1.

Which olive oil is best for salad?

A mild Arbequina is best for salad. It blends nicely with vinegar without becoming bitter and doesn't overpower the other ingredients.

Why isn't my dressing becoming creamy?

An emulsifier is missing. Add half a teaspoon of mustard or honey to the acid, and only then shake in the oil.

How long can you store homemade dressing?

Seven to ten days in the refrigerator, or three days if it contains fresh shallot, garlic, or herbs. Let it come to room temperature and shake again before use.

Dressing successful? Share your salad with us on Instagram: @olijfoliemarktnl.