Without vinaigrette dressing I don’t know how I would manage our weekly CSA veggie delivery. Too much lettuce? Time for a big salad. A weird root vegetable we’ve never seen before? Roast it then dredge in dressing. Too many potatoes? Warm potato salad in a vinaigrette dressing. Most vegetables that require cooking taste good roasted or grilled and tossed in vinaigrette.
I finally got smart and started making my dressing in bulk and storing it in the fridge. It saves me a little bit of time and a little bit of dish washing every day so I think it’s worth it.
For this recipe you’ll need:
- 1 1/4 cups olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons finely diced onion or shallot
- salt and pepper to taste
In a large mason jar whisk all ingredients together. Taste and add more honey if the dressing is too tart.
I like to make my dressing a little on the sour side. I sweeten it up just before using for some vegetables like bitter greens and brussel sprouts. I prefer a tarter dressing for potatoes, beans and sweeter veggies.
Cider vinegar is pretty tart so the ratio of oil to vinegar is high in this recipe If you use a milder vinegar you may need to increase the amount of vinegar to achieve the right snappy taste.
You can flavor your dressing with herbs, spices, citrus peel, or a squirt of fruit juice. Go crazy!
Store your dressing in the fridge for a week or more (if it lasts that long). Olive oil will solidify in the fridge but it only takes a few minutes for everything to liquefy at room temperature.