The title of this recipe explains itself. Even when I think about branching out and look up different salad dressings to change it up, I always come back to this one. It’s just so foolproof and reliable, not to mention easy to make. Throw everything in a blender, let it do its job, and you’re done in thirty seconds.
Although most traditional salad dressings are made with a 3:1 ratio of oil to vinegar, I prefer to be closer to a 2:1 (and sometimes even 1:1) ratio. Obviously, the ratio changes the dressing’s nutrition- less calories and fat- and taste- a tarter and stronger flavor. Everyone has their own preference here, so my recommendation is to use the traditional 3:1 ratio (and my 2:1 ratio) as a baseline tool, not a non-negotiable rule. Play around with it to find a ratio you like, then take note and use this ratio for other salad dressings too.
Go-To Balsamic Salad Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon apple cider vinegar
- 6 tablespoons extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1-2 teaspoons maple syrup or honey, go for 3 if you want to taste it a bit more and sweeter; go for 1 if you want a more subtle flavor
- 1/2 teaspoon sea salt
- big pinch black pepper
- Mix all ingredients in a blender and blend on high. If you don’t have a blender, no worries! Just whisk vigorously in a small bowl. Before serving or storing, taste test the dressing to make sure it is to your liking; it’s easy to add more oil, maple syrup, or vinegar. Here’s an important tip though: don’t test the dressing but trying it on a fork with your finger. Instead, mimic how the dressing will be served: dip a piece of lettuce in the dressing. If you don’t do it this way, the acidity of the vinegar will seem much stronger than it actually will be on the salad.
- Store in a covered container for up to 2 weeks in the fridge. Shake well before serving.