This recipe is so much more than a dressing. It is an enhancement to a green salad, but it is also a great marinade for chicken. The acidity in the dressing really tenderizes chicken and it makes it extra flavorful. As a creature of habit, I typically pack 5 protein packed salads on a Sunday afternoon and have them ready for lunch at work. I have to admit, this does not work out every week, but most times I attempt to do this. At the same time I make a large batch of this dressing and pack it in small containers.
You may find this too acidic, in which case feel free to add some more sweetener like honey or maple syrup. I am used to very “vinegary” dressings. Growing up, our “dressing” was a drizzle of oil, vinegar, salt and pepper. This is similar with a few additions. For this, there is no blender needed. I typically use a mason jar, throw all the ingredients in and shake it.
This is a very very basic recipe and it is a great start. You can always add other things, like a teaspoon or two of grated Parmesan or if you prefer a creamy vinaigrette, you can add a spoonful of mayonnaise.
What I love about homemade dressings, is no preservatives! Nothing. There is no gum, no thickener, no filler. It is naturally gluten free. This will last for a few days in the fridge. I can’t say that I have ever had it sit more than a couple of days. It goes quickly.
- ¼ cup red-wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and black pepper, to taste (for me this ends up being ½ teaspoon of kosher salt and a few turns of the pepper grinder)
- ½ teaspoon dried oregano
- optional add ins 1 teaspoon of Parmesan, ½ teaspoon garlic powder or 1 small garlic clove minced.
- ½ cup extra-virgin olive oil
- Add all ingredients to a small mason jar. Close the lid and shake vigorously in a jar.
- Store for a couple of days in the refrigerator.