It’s funny to me what big business the salad dressing world is. It’s so incredibly easy and cheap to make your own, why would you not? I make mine with lots of lemon juice and vinegar and not much olive oil (for more flavor + healthy), but if you want a less intense, sour-face-inducing dressing just use more olive oil.
I don’t eat salad very often, but the great thing about this vinaigrette (besides its deliciousness, cheapness, and simplicity) is that it keeps for a long time. Put it in a bottle and store in the fridge and you’re done…plus you can use it as a marinade or sauce for meat or veggies. Simple, done.
Whisk everything except the oil together until fully incorporated. Slowly, very slowly, whisk the oil in until thickened and delicious. If serving immediately, add 1 teasp of diced parsley and rosemary. Perfect served over a spinach and arugula salad with crumbled queso fresco and shaved red onion. Super versatile and yum.
