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Aug 9, 2011 06:28 PM

Lets talk salad dressing

I try to make my salad dressings a little bit lower in fat than the "gold standard" 3 parts oil, 1 part vinegar, and balance it out usually with some type of sweetner (honey, sugar, maple syrup depending on the dressing)... They always taste good to me but wonder if thats ONLY because I kind of like acidic flavours.. to me it doesn't taste acidic.. Whenever I try the 3:1 ratio, it doesn't taste like anything to me. What am I doing wrong?

So, a few questions:

What is your basic vinaigrette recipe/ratios?
Do you find a more acidic dressing offensive?
Any tried and true recipes that everyone seems to love?

Thanks in advance!

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  1. I dress my salad greens with malt vinegar and extra virgin olive oil. I got hooked on malt vinegar when eating fish and chips at a restaurant near the campus of Villanova U. I don't measure the 2 ingredients because I'm the only one at the table who uses that dressing.

    1. I usually do something closer to a 50/50 ratio. I like a vinegary bite! My usual dressing (the family devours it so it must be good) is Oil/Balsamic, with a squirt of honey for sweetness, one of mustard to emulsify, and a smashed clove of garlic. This lives in a glass jar in the fridge for about a week and the flavors really meld.
      I also dip my pizza crusts in this dressing. Yum!

      1 Reply
      1. I do my own dressings and vary them quite a bit but my fav is definitely fresh lemon juice + olive oil but a good cider vin is a close second w/ rice wine vinegar and white balsamic.

        1. I also tend to go closer to 50/50, as I find the standard ratio to oily and bland. I also often balance it out with a bit of sweet. If I don't do sweet I add mustard to help the dressing emulsify with less oil.

          1. I just got a revelation from a guest: don't make dressing!

            Assemble your bowl of salad, squirt on a tiny bit of dijon mustard, a small splash each of olive oil and balsamic vinegar, and a bit of salt and pepper. Mix by hand.

            The second time, you will (as I have) want to reduce the amount of oil and vinegar and maybe the mustard.