The kind you can literally put on everything.

Years ago, once I had a good grasp on how to make a basic salad dressing at home, I’ve never gone back to store bought dressing. No matter how tempting they all look, and yes - some are absolutely, irresistibly delicious - I still find homemade to be super simple and the possibilities are endless (kind of like this sentence).

And, homemade dressing go beyond just a simple salad. Roasted veggies are so simple & easy. Toss them with a quick vinaigrette is taking it to the next level of healthy indulgence.

One of the staples that I have now learned to keep on hand in the kitchen is shallots. Or rather, always try to have one shallot on hand. They come in handy as a sub for any recipe if you don’t have a proper onion on hand. In a fresh salad dressing or any vinaigrette, they create such a beautiful, subtle flavor. The trick is to rinse them under cold water quickly and then let them sit in the vinegar (whatever kind your using) to mellow out slightly.

Which brings us to the next fun fact about making salad dressings at home. Once you’ve learned how to make a basic dressing, you can get creative. Try Apple Cider Vinegar, or Champagne Vinegar for a fun twist. You can add a dash of balsamic if you want some of that tang - delicious with tomatoes for sure! You can always half the recipe if you’re just playing around and don’t want to go through a lot of oil if you’re still not sure. That being said, dressings are always pretty easy to fix if you find any once of your components too overpowering or unbalanced.

Also - fresh chopped herbs on your salad (or veggies), think dill, parsley, tarragon, fresh oregano, any variation will elevate your dish to such a beautiful level. So, if you are one of those people who frequently find yourself with fresh herbs that go bad in the fridge, don’t forget you have so many more options to use them up before they go bad!

Red Wine Vinaigrette

Yield: Approx. 1/2 C / Time: 5 minutes / Difficulty: Easy

Ingredients

• 2 Tbsp finely diced shallot

• 4 Tbsp red wine vinegar

• 3/4 C extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

Steps

1. Rinse diced shallot in fine mesh strainer under cold water quickly. Let dry slightly.

2. In a small bowl or jar, place diced shallot in vinegar for 15 minutes.

3. Add olive oil, a generous pinch of salt & black pepper. Whisk or shake to combine.

Storage

Refrigerate for up to 3 days.

Variations on the theme (add to the above recipe):

• Honey-Mustard / Mustard Vinaigrette

  • Add 1 Tbsp Dijon mustard &/or 1 1/2 Tsp honey to above

• Herbed Vinaigrette

  • Add 1 tsp oregano (fresh or dried - if fresh, chop finely)

  • Add 2-3 fresh rosemary sprigs

  • Add 1/2 tsp basil