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- What's up everyone.

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Welcome to Yoga with Adriene.

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I'm Adriene, and I'm on the road.

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I'm here in Los Angeles,

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and I'm in the second most
magical place on earth.

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Not Disneyland, but I'm in the
kitchen of my friend, Hilah.

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Tck-tck-tck-tckhhhh!

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So magical.

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♫ Ahhhhh ♫
- I just appeared like that.

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(lively, bouncy strumming music)

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- So Hilah's invited me into her kitchen.

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I'm super excited because we're gonna do

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our second collaboration.

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The last time I was in Hilah's kitchen,

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it was a different lookin' kitchen.

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- Yep.

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- And here we are.

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Look how far we've come.

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- All the way to California.

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(laughing)

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- So thanks for having me,

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and today we're going to learn how to make

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a couple different
kinds of salad dressing,

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and every time I'm at
Hilah's for like a brunch

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or anything in the past,

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her salads are always the best.

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So this is actually real.

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This isn't just like, me, yoga,

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trying to be healthy.

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I was like, "How do you
make your dressing?"

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So we're like, "That's what we should do."

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So, it's comin' from a real place here.

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Alright.

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- OK, so.

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- Let's get started.

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- The first thing I
thought I would show you

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is how to do like a
classic French vinaigrette

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where you toss the salad with the dressing

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while you make the dressing

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so it's like super fast.

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So if you like a little
bit of a garlic touch.

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Touch of garlic.

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We've got our salad bowl here,

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and I've got just a
garlic clove that I'm just

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gonna sort of rub it on
the inside of the bowl.

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And this makes it mild.

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You know, it's not gonna be
like garlic breath galore.

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Like, haaaaah.

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- Wow.

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- But it's nice, and then you
don't have to mince anything.

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But of course, you can
totally save these garlics

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and throw them in a pot of
soup or a stir fry or whatever.

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- Yeah.

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- So, but see.

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- Wow, yeah didn't even peel it.

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You just broke it.

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Wow.

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- Aroma.

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- You're already impressing me.

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I mean, I'm always impressed,

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but I'm like, "OK."

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OK, cool.

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- So then classic French ratio

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is three parts oil to one part vinegar.

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- OK.

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- Three to one so, three O's to one V.

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- Cool.

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- That's slightly sexual if you get it,

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but if you don't, just
forget I said anything.

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- I'm tryin' to get it now.

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Oh, got it.

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(laughing)

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- So we're gonna do,

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we'll try that so you
can see what you think,

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but I think you can always make more.

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A lot of times I'll do like
three parts oil to two parts

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vinegar to make it a little
bit more tangy, but--

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- OK. Three O's to one V, yeah got it.

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- We'll do like a tablespoon of oil,

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and then a teaspoon of vinegar.

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And that can be lemon juice.

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Anything acid.

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I like to use apple
cider vinegar unfiltered,

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'cause then you get all the
good probiotics and stuff.

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- Yeah.

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- But like balsamic or
whatever will work too.

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- [Adriene] Super good for you.

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OK, so we have options here.

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- Yeah, yeah.

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Anything like lemon juice,

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any kind of vinegar.

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The only thing I would say
is like a lot of the fruit

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vinegars, like peach
vinegar and fig balsamic,

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a lot of times they have sugar in 'em.

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So if you're tryin' to
stay away from sugar,

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just check the label and make sure

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they didn't add sugar.

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- What about like a red wine vinegar?

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- Totally.

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Or a champagne vinegar.

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- OK, cool.

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- Like honestly, I think
any kind of vinegar.

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- Cool.

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- Maybe not plain white vinegar.

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That might be a little strong.

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Anything else I think is good.

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And then I like to do a little pepper,

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kind of a coarse ground pepper.

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- And already, the fact
that you're putting this

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in the bottom of the bowl.

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I'm like, pcckooowww!

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Like mind blown, 'cause
that's always a tricky thing.

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And I don't want to get ahead here,

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but like when you're putting it on top,

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and then you gotta unnhhh, so--

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- Yeah. I'm gonna save
the salt for afterwards.

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And then, this, you know
a few handfuls of greens.

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I mean you could
definitely do enough salad

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for two people with just
that little amount of oil

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and vinegar that we put in here.

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So when you throw your greens on top

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and anything you want,
and then just use this

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or some tongs or whatever.

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And you're just tossing it
to get everything coated

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until every leaf is
kind of shiny and glossy

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and covered in your oil and vinegar.

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And I've got some little herbs here.

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I really love to add fresh
herbs to a salad like this--

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- Mhmm. Yeah, it's so beautiful.

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- So like, let's throw in some dill.

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And tarragon is another
one that I really like.

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Parsley. I've got some parsley there.

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Basil.

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Rosemary would probably
be a little too strong.

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But any of the sort of light--

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- The one herb I have a
plethora of at my house--

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- I know.

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- You're saying is too strong.

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- No, it's totally true.

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Rosemary is just like,
"I'll grow everywhere."

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- It's like a good intro.

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- Yeah.

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- Like I remember being
in college and being like,

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"Oh, brilliant."

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I was so grateful.

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- I can grow something.

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- Yeah.

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I can put something in, you know,

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I still use it.

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So, it's good.

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- And then we'll do just
some salt at the end,

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and I guess the reason
I do the salt at the end

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is kind of get the leaves all
coated in the oil and vinegar

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and then if you put
the salt on after that,

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the salt's not directly
touching the leaves.

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So, I think that maybe
it stays fresh longer

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'cause you're not having
the salt draw the moisture

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out of the leaves quite as directly.

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- Yeah.

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- So, there we go.

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There is one super simple salad.

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Should I get a fork?

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- Yeah.

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- [Hilah] Two forks.

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- I love it.

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So the garlic on the bottom,

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and then just building from the bottom up.

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It's like our yoga.

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(gasping)

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Building from the bottom up--

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- Foundations.

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- Seriously.

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- OK, so then you taste it,

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and you see if you want to add more salt

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or pepper or whatever.

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- Get the most.

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(laughing)

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The hardest to eat.

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Cheers.

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- Cheers.

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- Mmm.

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- You see.

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- Mmm.

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- And that's normally
what I do for dinner.

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And then it's really fast.

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- And like, if you're workin' on dinner,

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and you're in the zone,

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and you know what to do,

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I'm sure that takes no time.

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- Yeah, if I'm not like
talking the entire time,

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it's really fast.

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- If you're not talking the whole time

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and I'm not interrupting you.

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That's good.

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I love that.

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I'm gonna do that.

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I don't know why I don't do that.

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It's like I have all these things too.

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- And it's like four ingredients.

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- At home.

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- Yeah.

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OK, so I'm gonna put this
aside and then we'll make one

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that you can keep in a jar
if that's more your style.

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That you could just like mix it up

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and keep it in the fridge
for a couple weeks.

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So I've got a little bit of orange juice.

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I'm gonna add a couple teaspoons of oil.

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This one has a lot less oil.

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So if you're watching
your oil then that's good.

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And I'm using extra virgin olive oil,

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but you can totally use anything you like.

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Salad dressing is a really good time

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to use like super fancy walnut oil,

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stuff like that that has a nice flavor.

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So you don't want to cook with
really nice oils like that

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because it kind of messes
up the nuance flavor.

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But if you eat them raw on a salad.

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- I don't think I've ever
done anything with walnut oil.

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But I noticed once I
think in your old kitchen

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that you had avocado oil.

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- Mhmm.

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That one's really mild, but it's good too.

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I'm gonna add a little
bit of minced garlic.

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So I just did, so that
was orange juice, oil,

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a little bit of vinegar.

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And I've got this recipe on my website.

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- This one's in your book too, right?

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- And it's in my book, yeah.

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- Mine as well say that.

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This one's in her book.

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- Cookbook that is.

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- Your cookbook.

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(giggling)

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- That I wrote.

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That I dun wrote.

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- Learn to Cook, it's awesome actually.

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This is gonna inspire me
to go back in there too.

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- It's a funny book.

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- So, we'll put the link down below

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'cause yeah, that's the thing,

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is I think people don't
realize about your book.

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You know everyone tries to
do their own spin and stuff

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but like your writing and your
sense of humor is so good.

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It's worth it.

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It makes it like, "Oh,
you're gonna cook something

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"and do something nice for someone."

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Or that's usually when
I'm looking in a cookbook

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when I'm tryin' to impress someone

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or do something special.

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'Cause I kind of grew up cooking.

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But, it's always a fun joy
when you get entertained.

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It's like a little treat.

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- Yeah, it's like,

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"Hey, it doesn't have
to be boring as shit."

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- Yeah, it should be fun.

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- Ooh, I said the S-H word.

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- It should feel good.

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No, I'll be safe.

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- OK. Alright, shit's OK.

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- Yeah.

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- I'm gonna add a little bit of mustard.

262
00:07:48,906 --> 00:07:49,765
Some grainy mustard.

263
00:07:49,765 --> 00:07:51,598
You could use any kind of yellow mustard,

264
00:07:51,598 --> 00:07:53,653
and this is a little thing too.

265
00:07:53,653 --> 00:07:55,012
A little salt and pepper.

266
00:07:55,012 --> 00:07:58,484
Whenever you're doing a
little made ahead vinaigrette

267
00:07:58,484 --> 00:08:01,190
like this, adding a little
bit of mustard or honey,

268
00:08:01,190 --> 00:08:04,693
those are both emulsifiers
so they help to hold

269
00:08:04,693 --> 00:08:06,587
the acid and the oil together

270
00:08:06,587 --> 00:08:08,420
so your dressing doesn't separate as much.

271
00:08:08,420 --> 00:08:09,479
- Mmmmm.

272
00:08:09,479 --> 00:08:10,906
- But you will have to shake it.

273
00:08:10,906 --> 00:08:12,136
You definitely will have to shake it,

274
00:08:12,136 --> 00:08:13,497
you know every time you use it,

275
00:08:13,497 --> 00:08:14,979
but it won't separate quite as much.

276
00:08:14,979 --> 00:08:16,640
And it'll come together
a little bit easier.

277
00:08:16,641 --> 00:08:18,637
So then, want to shake it?

278
00:08:18,637 --> 00:08:20,172
- Yeah, I was hoping you would ask.

279
00:08:20,172 --> 00:08:23,374
(laughing)

280
00:08:23,374 --> 00:08:24,553
Right.

281
00:08:25,499 --> 00:08:26,121
Cool.

282
00:08:26,121 --> 00:08:26,681
- There.

283
00:08:26,681 --> 00:08:28,592
- Man, and I love mustard.

284
00:08:28,592 --> 00:08:29,710
- A little orange juice.

285
00:08:29,710 --> 00:08:31,858
And what's really cool
about using citrus juice

286
00:08:31,858 --> 00:08:34,760
in salad dressing is if you
put it over like spinach

287
00:08:34,760 --> 00:08:36,501
or cooked beans or something,

288
00:08:36,501 --> 00:08:39,021
then that Vitamin C
helps you absorb the iron

289
00:08:39,022 --> 00:08:40,600
that's in the beans.

290
00:08:40,600 --> 00:08:41,748
- Yeah, I'm getting into that.

291
00:08:41,748 --> 00:08:42,582
- Here.

292
00:08:42,582 --> 00:08:45,649
And I think if you wanted
to add some dried herbs

293
00:08:45,649 --> 00:08:48,319
or something to this, like
I think oregano or basil

294
00:08:48,319 --> 00:08:50,199
would be really nice

295
00:08:50,200 --> 00:08:52,982
with the orange and then we just

296
00:08:52,982 --> 00:08:54,491
pour a little over.

297
00:08:54,491 --> 00:08:56,187
- How long could I keep it in the fridge?

298
00:08:56,187 --> 00:08:58,172
- This could easily stay
for a week or longer.

299
00:08:58,172 --> 00:08:59,427
Maybe ten days even.

300
00:08:59,427 --> 00:09:00,169
- Awesome.

301
00:09:00,169 --> 00:09:01,387
- I mean it's not gonna go bad

302
00:09:01,387 --> 00:09:04,277
'cause the acid kind of preserves it.

303
00:09:04,278 --> 00:09:05,366
- Mhmm.

304
00:09:05,366 --> 00:09:09,047
- But it just probably would
lose some of its fresh flavor

305
00:09:09,047 --> 00:09:11,703
if you're like, "Here's some
fermented salad dressing"--

306
00:09:11,703 --> 00:09:13,262
- Here's some homemade
dressing I made last year.

307
00:09:13,263 --> 00:09:14,319
(laughing)

308
00:09:14,319 --> 00:09:15,665
Mmmmm.

309
00:09:15,665 --> 00:09:18,012
- So I'll just mix it up

310
00:09:19,261 --> 00:09:20,978
with my germy fork.

311
00:09:20,979 --> 00:09:21,859
Here you go.

312
00:09:21,859 --> 00:09:23,717
(laughing)

313
00:09:23,717 --> 00:09:26,103
- Alright, shall we?

314
00:09:27,768 --> 00:09:28,702
OK.

315
00:09:32,853 --> 00:09:33,654
- Two leaves.

316
00:09:33,654 --> 00:09:34,308
- Cheers.

317
00:09:34,308 --> 00:09:35,137
- Cheers.

318
00:09:37,295 --> 00:09:37,890
Mmm.

319
00:09:37,890 --> 00:09:38,901
- Mmmmmm.

320
00:09:38,902 --> 00:09:40,935
- I love that one.

321
00:09:40,935 --> 00:09:42,300
- Shut up.

322
00:09:43,640 --> 00:09:44,985
- Like we just made that.

323
00:09:44,985 --> 00:09:47,065
- We just made that with our bare hands.

324
00:09:47,065 --> 00:09:48,830
Well I, not really.

325
00:09:48,830 --> 00:09:49,724
- You shook it.

326
00:09:49,724 --> 00:09:51,483
- I shook it with my bare hands.

327
00:09:51,483 --> 00:09:52,492
Dude.

328
00:09:52,492 --> 00:09:53,502
- It's good, right?

329
00:09:53,502 --> 00:09:54,103
It's like light.

330
00:09:54,103 --> 00:09:54,957
- It's good.

331
00:09:54,957 --> 00:09:56,342
And I feel like people
are gonna make fun of me

332
00:09:56,342 --> 00:09:58,174
and might even make fun of
this like, "Oh, I know that."

333
00:09:58,174 --> 00:10:00,241
But, I mean if I cook regularly

334
00:10:00,241 --> 00:10:02,124
and I've never made my own dressing,

335
00:10:02,124 --> 00:10:03,527
there are so many people out there

336
00:10:03,527 --> 00:10:04,182
who would probably be like,

337
00:10:04,182 --> 00:10:05,407
"Oh yeah, I can do this."

338
00:10:05,407 --> 00:10:05,960
- Yeah.

339
00:10:05,960 --> 00:10:09,337
- And again, I have all
these things, you know.

340
00:10:09,337 --> 00:10:10,265
- Yeah, all the time.

341
00:10:10,265 --> 00:10:11,364
- In my kitchen.

342
00:10:11,364 --> 00:10:11,986
- Yay.

343
00:10:11,986 --> 00:10:12,750
- Well awesome.

344
00:10:12,750 --> 00:10:13,733
That was so good.

345
00:10:13,733 --> 00:10:15,709
- I'm glad to help you teach you things.

346
00:10:15,709 --> 00:10:17,034
- Thank you so much.

347
00:10:17,034 --> 00:10:19,202
This came from, I really wanted to learn,

348
00:10:19,202 --> 00:10:21,780
and it's so easy and so simple,

349
00:10:21,780 --> 00:10:23,300
but so rewarding.

350
00:10:23,300 --> 00:10:24,404
Alright guys, that's it.

351
00:10:24,404 --> 00:10:25,402
Thanks again Hilah.

352
00:10:25,402 --> 00:10:26,331
If you're interested in the recipes,

353
00:10:26,331 --> 00:10:26,828
they're down below.

354
00:10:26,828 --> 00:10:27,813
If you want to check out Hilah's book,

355
00:10:27,813 --> 00:10:29,160
check out the link below.

356
00:10:29,160 --> 00:10:32,063
Tell us your experience
with making your own salads

357
00:10:32,063 --> 00:10:33,909
or if you have a favorite salad recipe,

358
00:10:33,909 --> 00:10:36,255
or even another dressing
recipe, share it with us

359
00:10:36,255 --> 00:10:38,090
in the comments down below.

360
00:10:38,090 --> 00:10:40,597
Send questions in too
for myself or for Hilah.

361
00:10:40,597 --> 00:10:43,408
Keep it clean 'cause we're clean eating.

362
00:10:43,408 --> 00:10:44,382
Just kidding.

363
00:10:44,382 --> 00:10:45,343
And we'll see ya next time.

364
00:10:45,344 --> 00:10:46,260
Take good care.

365
00:10:46,260 --> 00:10:46,749
- Bye.

366
00:10:46,749 --> 00:10:47,341
- Bye.

367
00:10:47,341 --> 00:10:48,880
Namaste with the salad.

368
00:10:48,880 --> 00:10:52,020
The light in me bows to the light in you.

369
00:10:52,020 --> 00:10:53,204
I'm gonna regret that.

370
00:10:53,204 --> 00:10:54,353
(laughing)

371
00:10:54,354 --> 00:10:58,780
(lively strumming, drumming)