Start with this dressing, then add some of the other ingredients to taste.
Bite of history:
The Babylonians used oil and vinegar for dressing greens nearly 2 000 year ago. Egyptians used oil, vinegar, and Asian spices. Mayonnaise was added to dressings on French nobleman's table just 200 years ago. Salads were favorites in the great courts of European monarchs. Royal chefs often combined as many as 35 ingredients in one enormous salad bowl, included flower petals. (Click the top "Nutritional Information", scroll down to "Ediable Flowers".)
Makes 1 cup (240 ml)
1/3 cup (80 ml) each: vegetable oil and olive oil
4 Tbs. (60 ml) red wine vinegar
4 tsp. (20 g) Dijon mustard or one of your choice
1/2 tsp. (1 g) or more herbs of your choice
Optional
I. vinegars:
- Balsamic
- white wine
- champagne,
- rice vinegar
II. non-vinegars juices:
- lemon
- lime
- orange
- olive juice
III. add ingredients:
- dash or two sesame oil
- grated garlic
- lemon, orange, or lime zest
IV. herbs:
- dill
- Italian spice
- basil
- mint
- parsley
- chervil
- marjoram
- oregano
- cilantro
- thyme
- chives
- black or lemon pepper
1. In a bowl or a jar with a lid, combine all the ingredients.
2. Whisk or sake.
3. Taste and season to choice.
4. Use just a little dressing on a salad.
5. Store in the refrigerator up to a week.
