how to make vinaigrette salad dressing Print
Prep Time: 2 minutesTotal: 2 minutesServings: 2Author : Kare for Kitchen TreatyIngredients Remove All · Remove Spices · Remove Staples
3 tablespoons extra virgin olive oil ((or a more neutral-flavored oil like grapeseed, canola, or vegetable)) 1 tablespoon white wine vinegar ((or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar)) Pinch kosher salt A turn of freshly ground black pepper 1-2 tablespoons fresh chopped herbs A finely minced garlic clove 2 teaspoons finely minced or grated ginger 2 teaspoons finely chopped shallots, scallions, or onion 2 tablespoons finely grated or crumbled Parmesan ((Pecorino Romano, Gorgonzola, or feta are delicious too)) Pinch of crushed red pepper flakes (or 1 tablespoon horseradish or 1/4 teaspoon Sriracha) 1 teaspoon Dijon mustard 1/2 - 1 teaspoon sugar or honey
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Add to ChromeStep 1
Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
Step 2
Taste and adjust seasonings if desired. Add to salad, toss, and serve.
Step 3
Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.