Don’t leave your salad naked on the table! Toss it in a fabulous homemade Salad Dressing.
I recently recalled a particular episode of Good Eats where Alton Brown read this quote: “It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil.” Well, it had me reeling. I was young and didn’t quite understand the idioms. The message wasn’t lost on me—good salads do require a hint of salt, a healthy amount of pepper, a stingy amount of vinegar, and a whole lot of oil. However, I couldn’t stop thinking about one thing—it takes four men to make a salad dressing? I can make the dressing by myself, thank you very much.
I guess you could say this recipe is my “house” salad dressing. I use just a pinch of salt, a healthy cranking of black pepper, a little vinegar, and a heaping dose of olive oil! Now, I can be wise, mad, a miser, and a spendthrift at the same time, and you can, too.
This salad dressing is perfectly proportioned with heart-healthy olive oil, tangy red wine vinegar, zippy Dijon, and a tantalizing trio of seasonings that would definitely qualify as “good eats.” A salad tossed in this dressing is garlicky, with the depth of red wine vinegar and the fruitiness of olive oil. A good reason to eat those greens!
Is This Salad Dressing Healthy?
There are plenty of unhealthy toppings for salads, but this salad dressing isn’t your run-of-the-mill ranch! Olive oil is a heart-healthy fat (and the only fat present in the whole mix!). Plus, red wine vinegar contains antioxidants like resveratrol and anthocyanins, and garlic is good for heart health. I’m not saying this recipe is a miracle cure, but we know it’s healthier than ranch dressing.
A Wise Man, a Madman, a Miser, and a Spendthrift Walk Into a Bar…
Since we’re talking about the four men it takes to make a salad, let’s dive into that concept. I’ve heard that this proverb was coined to recall the ingredients of a classic salad dressing during a time when literacy (and subsequently, the number of people who read written recipes) was very low. Regardless of whether or not this is true, this is a good saying to keep in your back pocket when you’re making salad dressing, and here’s why.
A wise man doesn’t put too much salt on a salad. Too much salt can ruin the refreshing quality of a salad. Excessive salt can even cause the water in your greens to sweat out into the bowl. You don’t want that soggy mess! However, too little or no salt at all gives you a dressing that fails to complement the crisp, bright vegetables it tops! As such, it takes wisdom to put the “just right” amount of salt into a dressing.
A madman pushes the boundary on the amount of pepper. Not enough pepper in your dressing could result in a bland salad. You might think it’s crazy to put any more than equal amounts of black pepper and salt, but that’s why the madman has the pepper mill. While you want to limit the salt, keep adding pepper until you’re certain you’ve gone off the deep end!
A miser adding vinegar to salad dressing will be stingy with it. A miser is someone who hoards wealth yet doesn’t spend a dime, and most types of vinegar have a very powerful kick. Too much, and your salad tastes pungent, or even sour. A little bit of vinegar goes a long way.
A spendthrift will be generous with oil. A spendthrift is irresponsible with their money, so of course they’d add lots of oil to a salad dressing. Oil composes the majority volume of delicious dressings, and it’s the vessel for all the other flavors to distribute evenly in the salad. A good rule of thumb is to use about three times as much oil as vinegar (a 3:1 ratio).
How To Make Ahead And Store
Salad dressing is so easy to make ahead, and it lasts for 1 week or longer in the fridge, so why not make it in a larger batch and refrigerate it for all of your salads? If you double or triple this recipe to make a lot of dressing, store it in an airtight jar in the fridge. When it comes time to dress your next salad, you may need to let the dressing come to room temperature if the oil has solidified. Once it warms up, give it a good shake before you drizzle it on your salad.
Serving Suggestions
This salad dressing goes great on any salad, but may I recommend that you pair it with a couple of not-so-standard salads you can only make at home? Try a colorful Cabbage Salad or a beautiful Vegan Broccoli Salad, for example. This dressing is a dream on top of this Orzo Salad, as well. Of course, it’s also lovely on regular salads, like this Spinach Salad.
Serve a salad with this dressing alongside delectable mains, such as Asian Salmon, Easy Air-Fryer Chicken Cutlets, or Pan-Fried Boneless Pork Chops.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper until the dressing is emulsified and smooth.
- Taste the dressing and adjust seasoning if necessary. The dressing can be used immediately or stored in an airtight container in the refrigerator for up to 1week. Shake well before using if the oil separates.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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