I know it’s winter in the northern hemisphere, and the last thing you think about is probably salads. Hear me now though, this dressing works on baked veggies, beans and most other things too. Don’t limit yourself thinking that it’s just for salad, cause that ain’t how we roll!
Under the recipe you’ll find the foolproof formula that will make you nail your dressings everytime. Send me a little thanks in your thoughts when you’re eating that goodness ❣️
Grapefruit and Djion Vinaigrette
- The juice of half a big grapefruit
- 1.5 tablespoons honey or agave
- 2 teaspoons Dijon mustard
- ½ teaspoon salt, or to taste
- Some grind with your freshly ground pepper
- 6 tablespoons olive oil
Make it and shake it:
- Put the grapefruit juice, honey, Dijon mustard, salt, and pepper in a jar. Close lid tightly and give it a good shake to mix.
- Divide the olive oil in half and add one half at a time, shaking the jar vigorously once sealed.
- Lasts about a week in a clean jar in the fridge.
Foolproof Dressing Recipe Formula
Every salad dressing needs a fat source, an acid source, and something to bind them together.
If you only use oil and vinegar (or some other acidic) in a salad dressing, you’ll probably notice that the two never fully combine.
That’s because there’s a third ingredient, an emulsifier, that you need to bring the oil and vinegar together. It also creates a dressing that’s thicker and will adhere to your salad more evenly.
Emulsifiers include ingredients such as tomato paste, tahini, miso, honey, mayonnaise, egg yolks and mustard.
In general, use a ratio of three parts oil to one part vinegar, plus a small amount of an emulsifier. Add other ingredients to taste from there, such as salts, peppers, herbs, seeds and so on. Voila, perfect dressing every time!
