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38 FOUR SEASONS BREEZE | SEPTEMBER 2024 • 2 Tablespoons red wine vinegar, or a combination of vinegar and lemon juice • 1/8 teaspoon kosher salt or to taste • 1/4 to 1/2 teaspoon Dijon mustard, optional (I like to include it) • 6 Tablespoons extra virgin olive oil • Freshly ground black pepper, to taste • 1 Tablespoon minced shallot or scallion INGREDIENTS DIRECTIONS Most store-bought salad dressings are made with low-quality oils, high levels of sodium and sugars, and several preservatives. Good quality salad dressings with limited ingredients tend to be very expensive. By contrast, preparing a dressing at home allows you to control the amount and type of ingredients used, including opting for fresh herbs, high-quality oils, and natural sweeteners. This results in a healthier salad dressing with great fresh flavor that may be customized to your taste. Making homemade salad dressing, especially a vinaigrette, is a simple task that can be completed in less than five minutes using pantry ingredients that are usually already on hand. The classic ratio for a vinaigrette is three parts oil to one part vinegar. If you find that ratio too oily, adjust the ratio to your taste. I use the classic technique of whisking the ingredients together to ensure they emulsify (completely blend). You may add all the ingredients to a bottle or jar with a tight sealing lid and shake the heck out of it. This month, you not only get the recipe below for Basic Vinaigrette with Variations but if you go to our website at https://www.fourseasonsbeaumont.org/default.php and click on the tab labeled Chef 's Corner Salad Dressing, you will find three bonus salad dressing recipes. 1. Whisk the vinegar, lemon juice (if using), salt, and optional mustard in a medium bowl until the salt is dissolved. 2. Slowly add the olive oil, whisking until fully combined. 3. Whisk in the pepper and the shallots or scallions. Adjust the salt and pepper to taste. If you have any questions, please feel free to call or text me at (951) 275-7081. SALAD DRESSING 101 SALAD DRESSING 101 Classic French Vinaigrette by Julia Child Makes 1/2 cup TIPS: VARIATIONS Enjoy on a salad, use as a condiment for sandwiches or wraps, use as a marinade for chicken or pork, or toss with roasted potatoes and/or vegetables; may also be drizzled over cooked fish, seafood, or meats as a finishing sauce. Make ahead: May be kept covered, in the refrigerator for up to a week. To use, remove from refrigerator and allow to come to room temperature. If ingredients separate, shake the closed container until the dressing is fully combined. Italian Dressing: Add 1 teaspoon Italian seasoning and 1/4 teaspoon sugar. Greek Dressing: Use a combination of vinegar and lemon juice, omit mustard, and add 1/2 to 1 teaspoon Greek oregano (to taste). Balsamic Vinaigrette: Use Balsamic vinegar instead of red wine vinegar, add 1 teaspoon of minced garlic, and 1/2 teaspoon honey to taste

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