When I was growing up, we had a salad with dinner every night. Even if we were having another vegetable, we would always have a fresh salad that my mom would dress with delicious oil and vinegar. I don’t know how we got started doing it, but we would always dress it directly in the bowl. Without measuring. It is the best salad dressing I have ever had.
Here’s how to do it yourself:
The first thing you have to do is trust yourself. There will be no measuring involved in this. You will be adding the ingredients to the bowl and adjusting to taste. After you do this a couple times, you will know how it feels to make a dressing that you like and won’t even need to adjust anymore.
You Need: a naked salad, an acid, an oil, and seasonings of your choice.
Take your acid and splash a small bit all over the salad. The lettuce leaves should be wet, but there shouldn’t be a ton of vinegar pooling at the bottom of the bowl. If there is, just dump it out.
Take your seasonings and sprinkle a little over the top of the salad. I suggest putting a small amount of each seasoning into your hand and then sprinkling rather than shaking straight from the container. There should be a gentle dusting of each.
Use tongs or your hands to toss the salad. Your goal is to distribute the acid and seasonings as evenly as possible. Let sit for a few minutes if possible.
Drizzle your oil over the salad. I like a little less oil, so I only use a small bit. When you toss the salad again, the oil should lightly coat the vegetables.
My favorite combos:
red wine vinegar, extra virgin olive oil, garlic powder, salt, pepper
lemon juice, avocado oil, dried or fresh basil, salt, pepper
lime juice, a dollop of plain greek yogurt or mayo + avocado oil, fresh cilantro, garlic powder, salt, pepper
balsamic vinegar, extra virgin olive oil, parmesan cheese, garlic powder, pepper
rice vinegar, avocado oil + a splash of sesame oil, grated fresh or ground ginger, garlic powder, splash of soy sauce, pepper