I’m a vegetarian, so my diet consists of lots of carbs and vegetables. I eat a lot of salads, but I’m not a fan of bottled dressings; they’re just not always the tastiest, and I’ve realized that making my own salad dressing is simple and often tastes so much better than store-bought dressings. In my quest to find the perfect homemade salad dressing, I was excited to try Guarnaschelli’s recipe. In the video, she calls the recipe her “3-2-1-1 vinaigrette,” representing each ingredient’s measurements. Here’s what you’ll need.
Alex Guarnaschelli’s 3-2-1-1 Salad Dressing Vinaigrette
3 tablespoons extra virgin olive oil2 tablespoons red wine vinegar 1 tablespoon Dijon mustard1 tablespoon water
All you have to do is mix all your ingredients in a jar. Guarnaschelli used a plastic food container, and I used a Mason jar ($11 for 12-pack, Target) because it’s easy to shake without spilling and doubles as the perfect storage container for leftover dressing. After shaking for about 10 seconds, everything was mixed, and I gave the dressing a taste. I thought I’d like it because I love Dijon, and if you do, too, this is the recipe for you. It’s a light, tangy vinaigrette that is perfect for side salads. (I know this because I put one together right away.) I dressed my romaine with the vinaigrette and added a few grape tomatoes and some red onions, a must for my side salads. The only thing that was missing was a piece of pizza and a glass of wine because that is my perfect meal. This 3-2-1-1 salad dressing is easy to make and I didn’t need to buy any ingredients. It also didn’t result in a bunch of dirty dishes, and most importantly, it tastes delicious. Try it on your next salad for a lightweight, low-effort boost of major flavor.
