Salad Dressing: Shaken, Not Stirred
"You do the hokey-pokey and you shake it all around--- that's what it's all about!" Who danced to this wearing roller-skates? If you are going to shake it all around in your kitchen, by all means turn up the music (probably skip the wheeled shoes, though; no doubt bruises today would take longer to heal than when you and I were 12). Cooking smarter is a mantra with me, and every time I add in a shortcut, skip a long process (without compromising the final result) or learn another bake-ahead, freeze-ahead trick, it is all I can do not to dance the post-touchdown dance.
I do the hokey pokey when I avoid cleaning up extra dishes or blenders, and skip the extra time to 'slowly add oil,' when I make salad dressing. I am a sucker for making my own dressing, and for streamlining the process. And I do shake it all around: literally. I pour all ingredients into a screw-top jar and shake it like mad. (Usually I use a jar that I previously used for canning; the little disk that once sealed a jar can be re-used for making dressing. It doesn't need to seal it for pantry storage, just for shaking and storing in the fridge). My typical oil and vinegar dressing lasts a week in the fridge:
Balsamic Vinaigrette 2/3 cup olive oil 2-3 cloves garlic, minced (I use the handy, quick garlic press) 2 T minced fresh herbs OR 1 T dried italian herbs 1 tsp dijon mustard 2 T either balsamic, port or sherry vinegar
Place all in jar, screw on top, shake it all around. Music is optional, but encouraged.