Over the years, I have acquired certain tips from good cooks to hone my own skills in the kitchen. From my dad, I learned that the best salad dressings, are the ones you make yourself. He always makes his own salad dressing, one reason is: he can control the ingredients that go into it. His salad dressing contains extra virgin olive oil and no added sugar. Extra virgin olive oil is cold pressed, first pressed oil that comes from olives. Mediterranean cultures have been using this oil for centuries, meaning it is a traditional food that humans have thrived on for longer than time since the industrial revolution. Extra virgin olive oil is a healthy fat, it is full of monounsaturated oils and vitamin E. It is best used as a finishing oil or salad dressing because it is sensitive to heat.
In following suit of my dad, who is health conscious, I started making my own salad dressing about ten years ago. My versions have evolved over the years, but has always been delicious (at least that is what my husband says. He slurps up the dressing that collects at the bottom of his bowl after he has finished his salad). Here is my latest version.
1/4 c. dijon mustard
1/4 c. raw apple cider vinegar
1/4 c. balsamic vinegar
1 and 1/4 c. extra virgin olive oil
2 tsp. Salt, Pepper, Garlic
Reuse an old oil or vinegar bottle and add the ingredients to it using a funnel. Shake vigorously until the dressing is smooth and emulsified.