If ever there was someone who could make salad dressing seem simultaneously like the easiest thing in the world to make and also the new star of your next dinner party, it would be Ina Garten.
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Think it's hard to make vinaigrette? It's really not. This is my favorite lemon vinaigrette, and it couldn't be easier! #BCprotips #CookLikeaPro Combine 1/4 cup freshly squeezed lemon juice, 1/2 cup good olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a small glass measuring cup and whisk until combined.
Everyone knows it's best to make salad dressing from scratch, but sometimes it can seem a daunting task. Not if you listen to Ina, though: her latest Instagram video takes us through how to make lemon vinaigrette in less than a minute —with a few great tips to boot. Impressively, she manages not to shame those of us who habitually reach for the (salad dressing) bottle, while remaining an enthusiastic cheerleader for making salad dressing — it's an incredible skill.
"It's so easy!" she exclaims as the video begins. She walks through each of the steps, starting with a hot tip to just make the dressing right in the measuring cup for simplicity's sake (and fewer dishes — always a nice bonus). She begins with 1/4 cup of fresh-squeezed lemon juice (that's about two lemons, if you're shopping), then adds 1/2 cup of good olive oil — with an emphasis on good and a knowing wink to keep me from reaching for the generic crud. She tosses in a teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, and then she just whisks it all together and it's ready to go.
But that's also when she gets to another great tip. There's a reason her show and book are called Cook Like a Pro, and it's tips like these: instead of dressing the salad ahead of time and letting the lettuce go soggy or having to store the dressing and salad separately until dinner, she simply pours the dressing into the bottom of the bowl, then dumps the greens on top. Then, when it's time to serve, she just tosses it all together and it's ready to go.
Now, how good is that?