Simple House Dressing

For Americans, the salad dressing known as house dressing is what is typically served with side salads unless you request something different. The standard house dressing is a combination of vinegar, oil, garlic, herbs, and a touch of sugar, but each restaurant has its own method, proportions, and add-ons. Our basic recipe makes a tasty preparation that you can make ahead for the week, keep refrigerated, and mix well before each use. Amazing on fresh greens, this savory mixture also works well as a seasoning for root vegetables before they go into the oven. Delicious to season pasta and potato salads, this dressing isn't just for leafy greens. A spoonful or two added into a cup of cream cheese, sour cream, or even Greek yogurt can make a tasty dip for chips or a mouthwatering topping for baked potatoes. This dressing is ready in just 5 minutes, but it's best when refrigerated overnight to allow the flavors to meld. Make on Sunday night and use all week!

Our recipe uses a store-bought oil and vinegar mixture, but if you'd rather make it from scratch you'll need three-quarters of a cup of oil and one-quarter of a cup of white vinegar. The 3:1 ratio is a cooking standard of fat to oil when making a vinaigrette, the classic dressing for vegetables. We use dried herbs because they keep better when refrigerated. Fresh herbs discolor faster and can turn brown in no time, giving your dressing an odd coloration. If you, however, want to use fresh herbs, simply use the totality of your dressing within a day, or halve the recipe to make just enough for one meal. If making the dressing using your own oil and vinegar, taste test and add salt after mixing. You can use any oil of your liking, but we recommend extra virgin olive oil. For a milder flavor and great texture, go for flaxseed oil.

For a tasty twist, add 2 to 3 tablespoons of finely minced red onions or shallots. Use this dressing on any salad, drizzle on top of roasted potatoes, use it as a marinade for chicken breast, fish, or steak, or add a spoonful into your pot of rice or quinoa when steaming them for a touch of herby flavor.