Okay. It’s time to share some secrets and techniques. Like my absolute favourite, go-to salad dressing. This has nothing to do with Osmia or skincare, besides that there’s some cool emulsion chemistry concerned, and you’ll apply the chemistry piece to any salad dressing you make. I make this dressing virtually nightly, and my youngsters gained’t contact dressing from a bottle. Good lil’ buggers.

So, right here is the key recipe:

1. Begin with an excellent high quality balsamic vinegar. If you’re going to splurge on one of many three elements, that is the one. I like Fini (black label)—very good, but nonetheless comparatively reasonably priced as balsamic vinegars go. Don’t use a balsamic discount, only a good high quality, aged balsamic. Pour 1/4 cup right into a small jar (you’ll need a lid).
2. Add two beneficiant pinches of coarse sea salt. I like pink Himalayan salt, however any coarse salt will do, simply not boring outdated desk salt.
3. THIS IS THE KEY STEP: WALK AWAY FOR 5-10 MINUTES! Right here is the place the chemistry magic factor occurs. It is advisable let the salt sit within the vinegar and get utterly dissolved within the acid. While you come again, give the jar a mild swirl to be sure you don’t hear any crystals scraping the underside. If you happen to do, maintain swirling till it goes away. (This may work with every other vinegar, or lemon juice. It is the mixture of acid and salt that makes the following step occur.)
4. Add 1/4 cup additional virgin olive oil (I select natural, cold-pressed). If you happen to don’t really feel like measuring stuff, simply make sure that the balsamic and the oil are in equal elements. Ish.
5. Put the lid on the jar and SHAKE (not you—shake the jar) for a few minute.

OTHER SALAD DRESSING TIPS 

Et, voila, c’est ca! You’ve got created a unusually thick emulsion that can make you wish to eat salad all day, day-after-day. Or at the very least as soon as a day. If it’s too tart you may add a teaspoon of natural maple syrup. If you happen to like a little bit kick, add a little bit of dijon. (Add these items to the vinegar and salt step, permitting them to sit down earlier than including oil.) The dressing will maintain for 3 days at room temperature. If it separates a little bit, simply shake once more earlier than serving, although it ought to keep pretty emulsified for those who adopted all of the magic directions.

Attempt it, and tell us the way it goes. Hope it makes you eat your greens with an enormous fats smile!

With love and a HUGE salad from us to you,