Raise your hand if you’ve every been personally victimized by a sad salad. You know what I’m talking about. The lettuce that is about 2 days past its prime, the vegetables are tasteless, and the dressing is off-brand fat-free something or another. Let’s make a pact, ok? No more sad salads. We can do better and better is going to start with the dressing. Why? Because, good dressing can save just about any salad situation and takes a good salad to incredible. If there is one dressing you should know how to make, it is this creamy balsamic dressing. No matter what your salad toppings, this dressing will work. Spinach, candied pecans and feta? Creamy balsamic dressing. Iceberg, grilled chicken, carrots, tomatoes, cucumbers and cheddar. Yep, this dressing. Burrata, peaches and arugula? Creamy balsamic dressing works. You get the idea. This summer, make a trip to your local farmer’s market, find some delicious produce, take it home, make a salad and this recipe for creamy balsamic dressing.
What is emulsify?
To make this creamy dressing, we are going to need to use our blender. Why? Because we need to emulsify. This is what is going to make our dressing creamy. Basically, emulsify means that our oil and vinegar are going to become one, so no separation here. You know mayonnaise? Emulsified. And that friends, is our inspiration for this dressing and why this is different from a vinaigrette. We love a vinaigrette and it definitely has it’s place, but for full lettuce leaf coverage, a creamy dressing is like no other. So, for max emulsification, we are going to need our blender. It’s going to let us mix our dressing at a super fast speed and slowly add our oil, making sure that it becomes one with our vinegar. This couldn’t be easier. Add all the ingredients except for the oil to your blender. While you could use dairy milk, I suggest using the unsweetened soy milk even if you eat dairy. It’s the most neutral non-dairy milk in my opinion and gives an almost undetectable twang and in this recipe, it just works.
Time to blend
Now that we’ve got our ingredients in the blender, it’s time to turn it into dressing. Place your lid on the blender and be sure it is securely on. We don’t want a salad dressing crime scene in our kitchen. Start your blender on a medium high speed and very slowly, begin drizzling in your olive oil to the other ingredients. When I say very slowly, I mean barely more than a trickle. It should take a full minute or two to add all the oil. If we add it to quickly, our dressing will never get to that thick and creamy consistency that we are looking for and is much more likely to separate while sitting in your fridge. You may want to have a kitchen towel nearby, because there is a good chance you will experience some salad dressing splatters. If you’ve got an apron, now would be a good time to use it. Once you have added all the oil, turn off your blender and remove the lid. You will know your dressing is done when you dunk in a spoon and it sticks to the back. You will probably note lots of bubbles on the top. That’s ok.
How to make a salad
Now your creamy balsamic dressing is ready to top your favorite salad. Feeling a little stuck on how to build a salad with your homemade dressing? Here are some ideas that can help.
Choose your base
When it comes to salads, the base determines a lot about our toppings. There are many types of lettuce for every taste. If you are a traditionalist, iceberg is as basic as it gets. But, it can result in a soggy salad and doesn’t give much flavor or texture. If you like iceberg, give romain a try. It still has a nice crisp texture and works well with most flavors because it doesn’t have much itself. For even more crunch, add some shredded cabbage to the mix. I like to use romain as a base when I’m adding lots of fresh veggies, cheese, protein and some crunch. For fruits and nuts or if you are making your salad a few hours before eating, kale is a great option. It doesn’t get soft under the weight of toppings or dressings and the slight bitterness is delicious with sweeter toppings. Wanting to add some grains to your salad? Try Arrugula or spinach. Both add a little extra flavor boost, arrugula is a little spicy and spinach is mild, and mix in well with grains. No matter what green you choose, please always wash it when you get home. Yes, even the triple washed greens.
Choose your toppings
For every salad I build, I like to choose something crunchy, something soft, something salty, and something savory. I also like to pay attention and make sure that I have some carbs, fat and protein in my salad if it is going to be a meal. Chicken, avocado and quinoa for lunch instead of cheddar, broccoli, carrots, and olives. If you choose to go the sweet route with your salad, I would recommend choosing something salty to go with it. Want to use apples? Try feta and walnuts. Raisins? Parmesan would be great. We want to be sure to mix our flavors and our textures. Green leaf lettuce with chickpeas, avocado and mozarella would probably be a little disappointing. Why? There is no variation of texture. Try instead kale, chickpeas, avocado, carrots, croutons, and sundried tomatoes. That’s it. Have some fun with your toppings and treat yourself to a delicious, filling, and nutritious salad. Here are some ideas to get you going!
- Crunchy- nuts and seeds, cucumbers, broccoli, onion, carrots, wonton strips, tortilla chips, croutons
- Soft- beans, grains like quinoa, hard boiled eggs, roasted vegetables like cauliflour, broccoli, onions and peppers, eggplant or sweet potatoes, mozarella, burrata, avocado
- Salty- feta cheese, parmesan cheese, cheddar cheese salted nuts and seeds, bacon
- Sour- pickles, olives, sundried tomatoes, roasted red peppers,
- Sweet- fruits like strawberries, peaches, or apples, dried fruits like raisins or cranberries, caramelized nuts
- Savory- onions, tomatoes, goat cheese, tuna, chicken, steak, fish, shrimp, tofu, fresh herbs like basil, dill, or cilantro
Ready to build a delicious salad with this creamy balsamic dressing? Here is what you need to know…
Creamy Balsamic Dressing
Equipment
- 1 blender
Ingredients
- 1/4 cup unsweetened soy milk
- 1/2 cup balsamic vinegar
- 2 tbsp honey
- 2 tsp dijon mustard
- 1 tsp dried basil
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup extra virgin olive oil
Instructions
- In a blender, add all the ingredients except for the oil. Place your lid firmly on the top of the blender.
- Begin blending at medium high speed and gently open the hole on the lid.
- Very slowly, add your oil in a steady stream through the hole in the lid of your blender. This should take a minimum of one minute.
- Once you have added all the oil, turn off your blender and remove the lid. Your dressing is ready for your salad of choice!
Notes
- This dressing will keep in the refridgerator for up to 2 weeks in an airtight container.
- If you notice that your dressing has separated, shake vigorously to bring it back together.