If you’ve ever had a really good salad—no, I mean a REALLY good salad, chances are it was delicious because of the dressing as much as the ingredients. A good salad dressing needs to have just the right amount of sweetness with just the right amount of tang. A bland salad dressing, laden with oil, may coat your lettuce leaves, but leave them tasting less than desirable. A dressing without enough olive oil can leave you puckering and reaching for your water.
Here’s a delicious recipe I wrote down when Wolfgang Puck was hosting a cooking show on the Food Network a few years back. Wolfgang Puck is commonly known as a chef to the stars. It comes from his famous restaurant, Spago, in Beverly Hills. Give it a try—I have a hunch if you make this one time, you’ll make it again and again.
For this recipe you’ll need:
3 TB Balsamic Vinegar
1 TB Sherry Wine Vinegar (may substitute Red Wine Vinegar)
1 TB Dijon mustard
1 small shallot, diced
½ tsp. thyme leaves
½ cup extra virgin olive oil
1/3 cup walnut oil
¼ tsp. kosher salt
1/8 tsp. white pepper
To make this recipe:
Whisk the balsamic vinegar, sherry wine vinegar, mustard, shallots and thyme. When combined, slowly whisk in olive oil and walnut oil and then add the kosher salt and white pepper.
Can store in refrigerator for later use but it’s delicious immediately as well.
**This salad dressing would be delicious on a variety of salads, from your basic iceberg lettuce salad, to a flavorful blend of mixed greens and herbs with cherry tomatoes. Experiement and find the best combination for your own tastebuds.