One of my absolute favorite working-mom girlfriends asked me for some salad dressing recipes the other day. First of all, let me just say that full-time working moms are ah-mazing. It is beyond me how you ladies get it all done. I'm in awe. Getting dinner on the table is hard regardless of whether you have kiddos or not, but little ones and a full-time job can make a homemade meal at a reasonable hour one of the most perplexing and frustrating daily struggles.
I told my friend extraordinaire that keeping pre-washed greens and a jar of homemade salad dressing in the fridge is one of my favorite fast dinner tricks to ensure something green makes it on the plate. If everything is already prepped, throwing some lettuce in a bowl and tossing it with your own dressing takes literally 30 seconds. Plus, with the right dressing, a green salad is delicious and darn good for you too—healthy fats help you absorb the lettuce's nutrients, and making your own dressing is the best way to know you're eating high-quality ingredients. And if you make a jar of dressing once a week, the homemade kind is almost as easy as buying a bottle at the store. Plus, you made it yourself!
Despite the fact that salad dressing is one of the things I make most frequently, the Anne food. recipe archive has been seriously lacking when it comes to the dressing department (as pointed out by the aforementioned, very astute girlfriend of mine). So here's one of my favorites to rectify the situation.
Note: I've been known to dip fresh veggies in this dressing, pour it over brown rice and chicken, and drizzle it on sweet potatoes. Basically, you can use it for anything.
SHALLOT DIJON VINAIGRETTE
- 1 shallot, minced
- a three-finger pinch of flaky sea salt
- about 12 grinds black pepper
- 1/4 cup acid (lemon juice, champagne vinegar, or a combination of the two)
- 1 tablespoon Dijon mustard
- 3/4 cup extra virgin olive oil
Combine the shallot, sea salt, black pepper and acid in a jar. Stir and let the shallot macerate for at least 10 minutes (to get rid of the oniony zing). Then add the Dijon and olive oil, and shake vigorously.
Makes about 1 cup