With all the salad dressing recipes I’ve been posting, it just occurred to me that learning to make a simple classic vinaigrette will provide endless opportunities to make wonderful, original salad dressings. Now THAT was a long first sentence! All you need is an oil and a vinegar or other acid such as lemon juice. You can vary the oil from a light all purpose oil such as canola that lets other added flavors stand out or use any number of regional olive oils and let the oil drive the flavor.
It’s a standard formula of 3 parts oil to 1 part vinegar that you whisk together, add salt and pepper and you’re done. The variations are endless. Consider using white vinegar or red wine vinegar or Champagne vinegar or rice wine vinegar. Switch out the oils and try Walnut oil, Olive oils or flavored oils. The sky’s the limit here.
Think about flavors that you like and that might compliment the meal you’re serving. Certainly adding Garlic, Lemon Zest and Oregano will make the salad your serving with your Greek dinner zing! How about minced fresh Shallots? Dry mustard or Dijon Mustard. Add herbs from Basil to Rosemary to Tarragon. Adding 1/2 Tsp to 1 full Tsp should provide lots of flavor.
Here’s how it’s done.