How to Make Olive Oil Dressing


This article will show you how to make two quick and easy olive oil based salad dressings.

Things You'll Need

  • Extra Virgin Olive Oil
  • Two Large Shallots
  • Sherry Wine Vinegar
  • Dijon Mustard
  • Balsamic Vinegar
  • One Head of Garlic
  • Aluminum Foil
  • Salt
  • Pepper
  • Large Bowl
  • Whisk

How to Make Two Olive Oil Based Dressings

  • Pick the Olive Oil. When using olive oil to saute and fry, regular is fine, but when the oil is the star of the show, always use Extra Virgin. Extra Virgin Olive Oil is made from the first pressing of the olives and is the most flavorful type of olive oil. You can find Extra Virgin Olive Oil from all over the world, but the best ones come from Italy (especially Umbria, Tuscany and Sicily), Spain and Greece. There are some up and coming artisanal olive oils from California, but they are a bit harder to find. If you have the resources, I recommend them. Now you are ready to make two different dressings that will showcase your oil: a Sherry and Shallot Vinaigrette and a Roasted Garlic Balsamic Vinaigrette.

  • Sherry and Shallot Vinaigrette. Dice the shallots into very small, even pieces and set aside. Combine 1/3 cup of Sherry Wine Vinegar and 2/3 cup of the Olive Oil in a bowl. Add a tablespoon of Dijon mustard and begin whisking. The mustard will act as a binder to keep the oil and vinegar together. Add the shallot while whisking. Add salt and pepper to taste. Use immediately, or store in an airtight container for up to a week. This dressing is fantastic with anything from a light salad of mixed mesculin greens, to an endive and watercress salad with apples and Roquefort cheese.

  • Roasted Garlic Balsamic Vinaigrette. To roast the garlic, preheat your oven to 500 degrees. Cut the entire head of garlic in half, width-wise, so all of the garlic cloves are halved and exposed. Douse liberally with about a tablespoon of olive oil and wrap both halves in aluminum foil with a pinch of salt and a pinch of pepper. Put the garlic packet in the oven for twenty to twenty-five minutes. Remove from the oven, unwrap and let cool completely. Once cool, you will be able to literally squeeze the garlic cloves out of the head of garlic. Collect them in a bowl and mash together with the back of a fork until you have created a paste.

  • Put the dressing together. Put the garlic paste in a large bowl and begin streaming in 1/2 cup of your olive oil as you whisk. Do this until all of the oil is incorporated. It may take several minutes. Once the oil is incorporated, begin doing the same with 1/2 cup of the balsamic vinegar. Continue whisking after all of the vinegar is in the bowl. This will thicken the dressing and the color will become a bit lighter. At this point, taste the dressing to determine if more salt and pepper is needed. If so, add the seasonings and whisk to incorporate. This dressing will also keep for about a week in an airtight container. Try this vinnaigrette over roasted beets and goat cheese or on a composed salad of frisee, heirloom tomatoes and sliced, seared duck breast.

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