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V Vinaigrettes -- variety
From Susan Pierson; these will keep in the refrigerator for up to a week
Basic Vinaigrette
1 part vinegar (your favorite – apple cider, red wine, balsamic)
3-4 parts extra-virgin olive oil
Freshly grated or pressed garlic to taste
Dijon mustard to taste (about 1 tsp per 1/2 cup dressing to start)
Salt & freshly ground pepper to taste
Place all ingredients except oil in a jar with tight fitting lid. Shake until blended. Add oil and shake well. If not using immediately, shake again prior to use.

With this base, you can make all sorts of variations according to your taste. You can also combine variations to form layers of flavor.
Variation 1: Add 1 medium tomato chopped fine, 3 tbsp basil leaves chopped fine.
Variation 2: Add finely chopped herbs (start with 1- 2 tbsp per 1/2 c of dressing) such as basil, lemon basil, parsley, chives, tarragon, dill, cilantro. You can also throw everything in the blender and blend instead of chopping.
Variation 3: Substitute lemon or lime juice for the vinegar.
Variation 4: Add finely chopped sweet onion
Variation 5: Add finely chopped capers.
Variation 6: Add some finely grated parmesan or pecorino cheese.
Variation 7: Add a couple of spoonfuls of your favorite pesto
Variation 8: Add a small amount (1-2 tsp to 1/2 cup dressing) of raspberry or other fruit jams or jelly. Apple butter adds s fruity dark note that goes well with balsamic vinegar.

Lemon Juice Vinaigrette
3 Tbsp lemon juice
9 Tbsp extra-virgin olive oil
1 clove garlic finely grated or pressed
1/2 tsp mustard
Salt & freshly ground pepper to taste
Place all ingredients except oil in a jar with tight fitting lid. Shake until blended. Add oil and shake well. If not using immediately, shake again prior to use.
Balsamic Vinegar with Apple Butter
2 tbsp balsamic vinegar
8 tbsp extra-virgin olive oil
1 tbsp apple butter
1 clove garlic finely grated or pressed
1/4 tsp mustard
Salt & freshly ground pepper to taste

Place all ingredients except oil in a jar with tight fitting lid. Shake until blended. Add oil and shake well. If not using immediately, shake again prior to use.
French Dressing
1 tbsp red wine vinegar
1 tbsp honey
2 tbsp organic tomato paste
2 tbsp water
5 tbsp extra-virgin olive oil
Place all ingredients except oil in a jar with tight fitting lid. Shake until blended. Add oil and shake well. If not using immediately, shake again prior to use.
Tamari Lemon Dressing
1 part lemon juice
1 part tamari (natural soy sauce)
2 parts oil
Toasted sesame seeds to toss with salad
Blend all ingredients in jar, sprinkle toasted sesame seeds after dressing salad. This dressing tastes wonderful with a spinach, kohlrabi, and mushroom salad.