At some point I’m going to do a post of the proper dressing of a salad. It’s not what you think and I’m of the belief that everyone’s doing it wrong. 😉
So today, I’d like to share with you one of the first and most important parts of proper dressing of salads – a simple vinaigrette dressing.
If you’re informed enough to understand what seed oils and their genetically engineered insides are doing to our guts, then one of the first things you need to do is eliminate commercially prepared salad dressings from your fridge and pantry. “Get your fats straight” is what Sally Fallon says about the proper diet for human health (told by The Healthy Home Economist, Sarah Pope).
Getting your fats straight means eliminating commercially processed seed oils and solid fats like margarine, shortening and liquid seed oils, all of which contain genetically modified ingredients internally programed to withstand the world’s most common weed killer, glyphosate (aka, RoundUp). Of course, there is debate about how much damage this weed killer/pesticide does but one thing is certain, it is not natural, nor does it come without risks to our health and environment. Just exactly what those risks are has yet to be determined because of the tight relationship between the chemical company who produces it and the government who “regulates” it. But, I digress …
Here’s a great option to begin to eliminate commercial salad dressings and it can be whipped up in minutes. It can be used as a dressing or as a marinade for poultry. Feel free to experiment with it by adding your own herbs and flavorings. The basics of the oil and vinegar will always stay the same.
- 50 ml liquid oil (avocado or olive oil are good choices)
- 25 ml vinegar (white wine vinegar, rice vinegar or apple cider vinegar are good choices)
- 1 Tbls. Honey (I use local raw honey)
- ¼ tsp. salt (I use Himalayan pink salt)
- ½ tsp. Dijon mustard
- Pinch of fresh ground black pepper
- ½ tsp. garlic, minced
- 1 Tbls. fresh herbs of your choice (I use a mixture of oregano, thyme and basil)
- Place all ingredients in a large glass.
- With a small whisk, blend ingredients together until it begins to emulsify a bit.
- Allow to sit at room temperature for at least 15 minutes before serving to allow flavors to blend.
- Whisk before pouring to reblend.
- Store in refrigerator but bring to room temperature before using each time.
- Will last about a week, refrigerated.