All Dressed Up

Staples, stand-bys, and standards: you have them in every part of your life. For your wardrobe it may be your torn and soft old HS track t-shirt (that refuses to be worn over a bra) or for karaoke, it’s Tom Jones. (I can’t help it we have the same range…)

Your kitchen should be the same way. You need some staples to help you navigate through the uncharted and scary territory that is your grown-up kitchen.

The homemade vinaigrette our mom showed us years ago is that kind of staple for The Kissters. It is healthier than store-bought, cheaper than store-bought, and tastes a hell-of-a-lot better!

There are so many 1,000’s of different combinations you can make with the simple base of Oil and Vinegar. Just make sure they are good. Your salad will thank you.

Here are the basics:

1 part Vinegar, 3 parts Olive Oil, salt and pepper to taste: whisk, or shake(!) them all together.
You’ve got those in your kitchen, right?

Now – here are some awesome variations!

Vinegar: For our basic salads, we like Balsamic Vinegar (We’ve found the better the Vinegar you buy – i.e. the thicker it is, the less Olive Oil you need. Low-fat Bonus!). For a Mexican-themed salad, substitute Red Wine Vinegar. For a fancy-pants meal, break out the Champagne Vinegar. For a bite, use Apple Cider Vinegar.

Olive Oil: Use Extra Virgin. No real subs here. For Asian-Themed salads, Sesame Oil is a delicious substitute.

Mustard: An emulsifier that binds the Oil and Vinegar – great texture ensues! Stone ground is great, but in a pinch we’ve also used French’s.

Citrus – either lemon, lime, or orange – for a summery salad!
Garlic – for a bite and lots of flavor.
Honey – great thick texture and a hint of sweetness.
Sugar, brown sugar, or Splenda – just a pinch takes down the acidity of the vinegar.
Poppy Seeds or Toasted Sesame seeds – added crunch!

Now get to dressin’!


One Comment

  1. Molly Surber

    Hey Girls!!! Lovin’ the dressing idea’s The Saucy Chef approves!!! I just wanted to make a contribution to your “salad”. Once you have made your dressing, you can use it too make some extra tasty croutons. My favorite is your vinaigrette recipe plus Dijon mustard and parsley. Just make your emulsion with the oil, vinegar, mustard, and parsley. Then you can use any bread you like. I really like french bread. Just coat the bread with the mixture and bake in a 350 degree oven til crisp. You can turn them if need be to make extra crisp. These are the best croutons ever. Give them a try and let me know how you like them!!! Love you page! Keep up the great work!

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