In my household growing up, we ate pretty European. Pasta alla carbonara, lots of lamb and most importantly we eat our salad after the main dish. My mom always makes a simple olive oil and vinegar dressing and in the summer we always use greens from the garden. Radicchio, arugula, romaine and even nasturtium and pansies alongside greek olives and an occasional avocado and tomato on the vine.
I learned her house dressing at a young age and since then have tweaked it to become my own.
I never measure anything exactly, but the main thing to keep in mind is that it’s 2:1 oil to vinegar.
The other night I put together a basic greens salad with a honey mustard vinaigrette.
some sort of light vinegar or fresh lemon juice
1 clove of garlic, minced
1 tsp. dijon mustard
1 tsp. honey
salt and pepper
Use the spoon of your salad tongs to measure the oil and vinegar and combine everything in the bottom of the salad bowl. I fill the spoon up twice with olive oil and then halfway with balsamic. Then I used my parents dill and garlic flavored vinegar and filled the spoon halfway again. This makes dressing for a huge salad. Use your own judgment depending on the size of your salad. Just remember two parts oil to one part vinegar or lemon juice.
Next mince your garlic and add it to the bowl. Add your dijon, honey, salt and pepper and whisk with the salad spoon. Add your lettuce and wait to toss till right before dinner is served.