Chef’s Fashion Quick Salad Dressing

By Muhammad Faizan

Chef’s Fashion Quick Salad Dressing

Better than at the restaurant – guaranteed crowd-pleaser!

Description

This quick salad dressing is a chef-style vinaigrette that blends bright acidity, subtle sweetness, and a smooth, well-balanced richness. It’s incredibly versatile—perfect for green salads, roasted vegetables, pasta salads, grain bowls, or as a marinade. With simple pantry ingredients and only 2 minutes of prep, it elevates any dish to restaurant-quality flavor.

Ingredients (makes about 1 cup)

  • ½ cup extra-virgin olive oil

  • ¼ cup fresh lemon juice or red wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey or pure maple syrup

  • 1 small garlic clove, finely grated or minced

  • ½ teaspoon sea salt (plus more to taste)

  • ¼ teaspoon freshly ground black pepper

  • Optional:

    • 1 tablespoon finely chopped fresh herbs (parsley, dill, basil, or chives)

    • Pinch of red pepper flakes

    • 1 teaspoon minced shallot

Instructions

  1. In a jar or small bowl, whisk together lemon juice (or vinegar), Dijon mustard, honey, garlic, salt, and pepper.

  2. Slowly stream in the olive oil while whisking continuously until the dressing emulsifies.

  3. Stir in any optional herbs or flavor add-ins.

  4. Taste and adjust seasoning—add more honey for sweetness, more vinegar for brightness, or more oil for richness.

  5. Use immediately or store in the refrigerator for up to 7 days.

Notes

  • Emulsifying tip: Mustard helps the oil and acid combine smoothly so the dressing doesn’t separate quickly.

  • Stronger flavor? Use red wine vinegar.

  • Milder flavor? Use lemon juice.

  • Garlic-sensitive? Replace raw garlic with ¼ teaspoon garlic powder for gentler flavor.

  • Consistency adjustment: Add 1–2 tsp warm water to thin if needed.

Pro Tips

  • Shake the dressing vigorously in a jar for a perfectly creamy texture without whisking.

  • For restaurant-style shine and cling, add ½ tsp sugar (secret chef trick).

  • For a gourmet twist, swap honey for agave, or olive oil for avocado oil.

  • Let the dressing sit for 10 minutes before serving to let the flavors bloom.

Servings

Makes 1 cup (8 tablespoons) – enough for 4–6 salads, depending on portion size.

Nutritional Information (per tablespoon)

Approximate values:

  • Calories: 95

  • Fat: 10g

  • Saturated fat: 1.5g

  • Carbohydrates: 1.5g

  • Sugars: 1g

  • Protein: 0g

  • Sodium: 90mg

Benefits

  • Heart-healthy fats from olive oil

  • Natural sweetener alternative (honey or maple syrup)

  • Customizable for dietary needs—vegan, gluten-free, keto-friendly

  • Zero preservatives—clean eating option

  • Supports nutrient absorption: oil helps the body absorb fat-soluble vitamins (A, D, E, K) in vegetables

  • Quick & budget-friendly—costs far less than store-bought dressing

Q&A Section

Q1: Can I make this dressing vegan?

Yes! Replace honey with maple syrup or agave.

Q2: What oils can I use besides olive oil?

Avocado oil, walnut oil, or light olive oil all work well.

Q3: How long does this dressing last in the fridge?

Up to 7 days in a sealed jar. Shake before using.

Q4: Can I use this as a marinade?

Absolutely—it works great for chicken, tofu, vegetables, and fish.

Q5: Why is my dressing separating?

Natural separation occurs because it’s free of stabilizers. Just shake or whisk to re-emulsify.

Q6: How can I make it creamier?

Whisk in 1–2 tablespoons Greek yogurt, mayo, or tahini.

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