I was a “Johnny Come Lately,” my grandmother talking here, to the homemade salad dressing world. The closest I used to be to making my own dressing was to whip up a batch of prepackaged ingredients with some oil, vinegar and water in a cruet that came with it.
I felt very creative doing this.
It wasn’t until I went to a dinner party at the home of a friend that I saw actual salad dressing being made from scratch. The hostess stepped into the kitchen and nonchalantly whisked some red wine vinegar, olive oil, salt and pepper together. She tossed a nice green salad with it, added some grated cheese and croutons, and brought it to the table.
I was struck by the ease with which this simple salad was made and how good it was. Easy and good – now that’s my kind of recipe.
Sign Up and Save
Get six months of free digital access to The Herald
From that moment on, I’ve been a salad dressing nut. There are as many variations as there are ingredients. I’ve learned that if something doesn’t taste the way you like it, just keep adding ingredients until it does. If it’s too tart, add some honey. If it’s too sweet, add something acidic like vinegar or citrus juice. Not enough flavor? Salt and pepper is your answer.
If you still hate what you’ve made, I have two words for you – prepackaged dressings. Mix it, shake it and serve it in a glass cruet.
If you’ve never made your own dressing, now’s your chance. I’m going to share a few of my favorites with you, so get a whisk and a bowl, and let’s get started. Your naked salad is waiting to get dressed.
Joy Smith is a resident of Fort Mill. Contact her at email@example.com.