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Vinaigrette Basics: Get Your Salad On in the New Year
For many, a new year starts with a resolution to take care of yourself. Often this means eating more fruits and vegetables and whole foods, and if you’re going to be eating fresh salads, then I suggest you start making a few of your own dressings as well. The basic vinaigrette is a great starting place as far as salads go. Soon your everyday pantry ingredients become works of art at the dinner table.
Basic Vinaigrette
3 parts oil
**high quality extra virgin olive oil is preferred here because you can taste the oil in a vinaigrette
**any light-flavored oil like grapeseed, sunflower or salad oil can be used
1 part vinegar
**you can use a variety of vinegars, each providing you with a new vinaigrette
**some vinegars pack more of a punch than others; the oil-to-vinegar ratio can be adjusted for taste
additional seasoning
**mustard, lemon juice or spices are great additions to give your vinaigrette a signature zing
**herbs, onion, garlic and salt and pepper will also help give your vinaigrette more depth and character
Mix together the vinegar and any herbs and seasonings. Slowly pour the oil in an even, thin drizzle into the vinegar mixture while whisking continuously. This will create a temporary emulsion where the oil and vinegar mix into one, though it will start to separate as you stop whisking. Remember to keep a slow, steady stream so that the two combine.
Your vinaigrette can be stored on the counter for a few hours to let the flavors blend. Then dress your salad just before serving.
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