If you haven’t tried making your own salad dressing, you should. I will continue to encourage this as I did before with the tarragon dressing. Perhaps a more robust ‘winter’ salad could include dark greens and a balsamic dressing.
What greens? I always like to mix them up. I might use spinach, kale, and Romaine. Chop them and mix them together. Add whatever you like: red onion, cherry tomatoes, shredded carrots, or chopped celery. I would also add a nut; in this case walnuts. And I would put some blue cheese on this.
Now for the dressing. I am going to give you approximate measures, but please add a little, taste a little, then add a little more of the flavor you enjoy.
I always advocate putting the dressing in the bottom of the salad bowl, whisking it, and adding the salad on top. Then toss.
So begin with about 2 tablespoons of a nice balsamic vinegar. Add a pinch of salt (1/4 teaspoon) and the same of fresh ground black pepper. Now add 1/2 tablespoon of chopped garlic. Are you still whisking? Good! Now add about a teaspoon of brown sugar. The sweetness will cut the sharpness of the vinegar. I am usually an advocate of agave, but in this case, the flavor match is better. And finally, while you whisk, stream in olive oil, about 1/3 cup. Taste a little. Now if you like, add a little more.
When you put your salad ingredients on top, toss gently.
I used to put out a salad and several bottles of dressing. Bottled dressings aren’t as healthy and people inevitably use their favorite on any salad instead of matching flavors. Choose for them. Dress the salad with just the right amount. I like putting a salad on the table that is beautifully dressed and ready to eat.
Give this a try. If tarragon was not your flavor, maybe balsamic vinaigrette is! This salad is robust enough for a meal. In the holiday season of heavy food and indulgences, this is a light and healthy meal option.
Give it a try! And as always… enjoy!