Not too long ago, I photocopied from the New York Times, Samin Nosrat's 3 basic salad dressings, and now I have her cookbook though I’ve yet to make any of the 3. But honestly, here's the dressing I swear by, and the de rigueur ingredients are walnut oil, sherry vinegar, mustard (Dijon and whole grain), honey and salt. Oh and minced shallots.
Okay maybe fresh lemon juice is another non-negotiable, and because I had only a little walnut oil left in the can, I added olive oil, but not too much to drown out the taste of the nutty oil. And I wanted more tartness, and so added apple cider and rice wine vinegars. And more sweetness, so enter balsamic glazes also in the pantry. And because it needed a bit more saltiness, I added tamari sauce.
This salad dressing, because I don't add garlic, keeps for a very long time in the refrigerator. Maybe I ought to concoct my own miso sesame dressing that incorporates all my favorite Asian pantry ingredients.
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