I get so freakin’ tired of store-bought salad dressings. They all seem “not-fresh”. With ingredients that I either can’t pronounce or know that I really don’t want in my body. You know the little cruets that were around for ages if you wanted to buy a particular brand of Italian dressing in the little packages and mix your own? Well, I have two of those cruets, thank goodness. While we were out traveling, on more than one occasion, I have looked for that dressing with one of those little bottles. I’ve decided that is one more thing that will probably be “vintage” before too long. There are none to be found between here and Salt Lake City, Utah, and back. None. Nada. Zilch. So, me and my collector’s cruets are going into the business of making our own homemade, fresh salad dressings. And we are starting with a great vinaigrette. Basic rules of a vinaigrette: 2:1 or a 3:1 ratio of oil to vinegar (acid). Now, when do I ever follow the rules? This time, I follow pretty closely, but I tend to lean toward the 2:1 ratio because I like a more acidic vinaigrette, meaning less oil. Once you get this ratio mastered, then you can fly free like a bird! Most of the time I use extra virgin olive oil. The only thing you have to remember about using olive oil is it will solidify or congeal when cold. And, unless you use it regularly and quickly, it should be refrigerated. If you use a very expensive olive oil, refrigeration is not recommended because the condensation in the bottle may affect the flavor of the oil. So you should only buy expensive oil if you plan to use it quickly enough that it would not need to be refrigerated and store it in a dark bottle in a cool, dark place. If your olive oil tastes “buttery”, it is probably rancid. I’ve tasted rancid olive oil in a bottled olive salad before. YUCK! You will definitely know that “taste” if it ever happens to you. As for the acid/vinegars, this is where your imagination is the limit. I find I use four vinegars more than any others. They are: Apple Cider Vinegar Rice Wine Vinegar White Balsamic Vinegar Red Wine Vinegar You may also want to substitute fresh lemon, lime or even some orange juice for the vinegar. […]
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