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 children 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 will splurge on one of many three substances, 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 previous 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’s worthwhile to let the salt sit within the vinegar and get fully dissolved within the acid. If you come again, give the jar a mild swirl to be sure to don’t hear any crystals scraping the underside. When you do, hold swirling till it goes away. (This may work with another vinegar, or lemon juice. It is the mixture of acid and salt that makes the subsequent step occur.)
4. Add 1/4 cup further virgin olive oil (I select natural, cold-pressed). When you don’t really feel like measuring stuff, simply ensure that the balsamic and the oil are in equal components. Ish.
5. Put the lid on the jar and SHAKE (not you—shake the jar) for a couple of minute.

OTHER SALAD DRESSING TIPS 

Et, voila, c’est ca! You have created a unusually thick emulsion that may make you wish to eat salad all day, every single day. Or at the very least as soon as a day. If it’s too tart you’ll be able to add a teaspoon of natural maple syrup. When you like just a little kick, add a little bit of dijon. (Add these items to the vinegar and salt step, permitting them to take a seat earlier than including oil.) The dressing will hold for 3 days at room temperature. If it separates just a little, simply shake once more earlier than serving, although it ought to keep pretty emulsified when you adopted all of the magic directions.

Strive it, and tell us the way it goes. Hope it makes you eat your greens with a giant fats smile!

With love and a HUGE salad from us to you,