Basic Salad Dressing

Basic Salad Dressing in a Cassis bottle.  Photo by Rob Robitaille

One item that is alway, and I mean always, in my fridge is a bottle of basic salad dressing.  My mom calls it Rob's House Dressing, which is nice, but I think it would come off as pretentious if I would start calling it that.  I'm flattered that she does, though.  In case you are wondering why it is in the Cassis bottle, it's because it has a really cool pour spout with a pop-off cap which works like a shaker so it is harder to over-dress your salad.  Although not nearly as colorful as the family tree of French sauces, this does have an interesting one of its own.  This is the building block of just about every other salad dressing I make outside of something like a buttermilk ranch or thousand island.  It is very nice by itself for use on delicately flavored greens, but nearly anything can be added to make something completely different.  Add some Italian herbs and you have a light Italian dressing. Add the same herbs and some mayo, and you have a creamy Italian dressing.  Add a bit more mayo and some grated Parmesan and you have an excellent wing sauce.  Like with most things, you are only limited by your imagination.

Basic Salad Dressing

• 1/2 cup rice wine vinegar
• 1/4 cup sugar
• 1 tbsp salt
• black pepper to taste
• 3/4 cup canola oil

Add all the ingredients except oil in a suitably sized bottle or jar and let stand on the counter for at least an hour shaking occasionally to mix.  Add the oil and refrigerate until needed.  Shake vigorously before using.

Italian Dressing Seasoning

• 1/4 cup garlic powder
• 1/4 cup onion powder 
• 2 tbsp dried basil
• 2 tbsp dried marjoram
• 2 tbsp ground fennel seed
• 1/4 cup dried oregano
• 2 tbsp crushed red pepper
• 3/4 cup sugar
• 1/4 cup kosher salt
• 1 tbsp black pepper

Mix together and store in an air tight container.  Makes about 2 cups.  Combine to your taste with the basic salad dressing to make a light Italian dressing.