So I have a little bit of a confession. I am sort of a salad snob. I don’t mean to be. I just really love and appreciate a well made salad, so I tend to be a little picky.
For me a good salad is a combination of a few elements. Salty and sweet. Crunchy and creamy. And above all, has a great dressing.
Not all dressings are created equal. I tend to find most of the store bought dressings to be filled with too much sugar and sodium. So years ago I started making my own dressings and have never looked back. They only take a few ingredients, are easy and quick to make and are so much better than anything you can find on the shelf at your supermarket. I promise the extra two minutes are worth it.
This particular recipe calls for an egg yolk. I know that might not appeal to everyone, and that’s ok. You can easily omit the egg. You can substitute with dijon mustard (it wont give the same texture as a yolk would, but it does help a little) or just leave it out entirely.
I personally love egg yolks in my dressings. It creates a texture that is so silky and smooth that you can’t duplicate with anything else. It also whips up so light and airy when you whisk in the olive oil. It’s a really luxurious texture. If you’ve never had an egg yolk in your dressing you are missing out.
I should also note that I love to make this dressing directly in the bowl I’m serving in. There’s no need to dirty a separate bowl. The larger work surface also allows for more air to be incorporated when you’re whisking.
If you have any leftover dressing, you can store in the fridge, but I like to use it within a day or two (although I usually don’t have any left over….because I may or may not lick the bowl clean).
You can also replace the citrus vinegar with whatever you vinegar you like most. I love a white balsamic with this or even just straight lemon juice. Once you get comfortable with the ratios, you can play around with whatever flavor combinations you like. There are so many to experiment with, just don’t leave out that egg ;).