Go-To Salad Dressing
This has been my go-to salad dressing for years. The addition of soy sauce gives saltiness but also a really lovely and unexpected depth of flavour. I tend not to add herbs or garlic so it can be kept on the dining room table (for months) instead of the fridge. But see the variations for other possibilities.
makes: more than 1 cup
takes: 10 minutes
1 cup extra virgin olive oil
4 tablespoons sherry, rice or wine vinegar
1 tablespoon soy sauce
1. Measure out and combine ingredients. Pour into a jar or bottle.
2. Seal and shake well. Taste and add more soy or some salt as needed.
soy-free – replace soy sauce with coconut aminos or skip it and season with sea salt instead.
different oil – EVOO is my favourite but you’re welcome to use other well flavoured oils if you like.
sweeter – use balsamic vinegar or a caramelized red wine vinegar or a tablespoon honey.
herby – a few leaves or tarragon are lovely. As are a handful of chopped parsely or basil. If using herbs keep in the fridge and use asap, preferable no longer than 2 weeks.
mustardy – add 1-2 tablespoons dijon or wholegrain mustard. OK to keep this at room temp.
garlicky – I’m not the hugest fan of garlicky dressings but feel free to add a small crushed clove of garlic. Keep in the fridge and use within 2 weeks if using garlic.
single serve – to dress enough salad for 2 people I usually use 2-3 tablespoons EVOO, 1 tablespoon vinegar and 1 teaspoon soy sauce.
leafy salad– classic mixed leaves or any combo of salad leaf.
as a sauce – drizzle over roast or BBQ meats or vegetables. Especially good for those times when things are a bit on the overcooked side.
Absolutely. Takes 5 minutes.
Storage Best Practices
Store in a glass jar or bottle. Keeps at room temperature for months. I store mine on the dining table so I can just dress the salad at the table.