I rarely, if ever, buy salad dressing. It’s so ridiculously simple and easy to make a dry salad wet with so few ingredients. Traditionally you want an acid (citrus, vinegar, etc.) and a base (honey, olive oil, etc.). I made it through all of high school and college with little to no math or science so this could be completely erroneous.
Tonight I made a vinaigrette that was so delicious I had to break out the Canon and document it. Before I go on some long boring walkabout I’ll give you the gist of it:
- 1 part olive oil
- 1 part honey
- 2 parts balsamic vinegar
- cracked pepper
Whisk together until creamy and add/subtract parts to taste. I used all Trader Joe’s items… [side note: I designed the Trader Joe’s Spanish Olive Oil. It’s my favorite naturally.]
I made this vinaigrette for a salad, but I think it would also make a fantastic marinade. Tangy, sweet… so, so good.
For the salad I had planned on adding shredded Asiago, sun-dried tomatoes, etc… but I started thinking… why are we conditioned to think that a salad must have no fewer than 18 ingredients? Well to that I say, “Posh!”
I decided I wanted to really savor the flavor of the dressing so I tossed with an herb leaf salad mix and placed a sliced chicken breast on top. That’s it.
I wish I had incorporated the flavor of the vinaigrette into the chicken, but I definitely will be marinating with this combination in the future.
Now if we could just get back that tease of Spring we had last week I might actually fire up the grill.