Vinaigrette, Basic
- Winter Salad Greens
I use this basic recipe all the time, and probably too much. If you are just having a plate of greens or maybe adding some other ingredients, olive, tomatoes, whatever, this is a great vinaigrette. Please remember that this is a recipe of ratios. Two-thirds olive oil, to one-third vinegar, plus some mustard, salt, and pepper. I usually wing it but for you measurement hounds I have included a basic recipe here.
- 1/2 cup extra-virgin olive oil
- 1/8 cup red wine vinegar
- 1/8 cup balsamic vinegar
- 1/2 tablespoon mustard, Dijon style or a spicy brown mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
In a mixing bowl combine all ingredients and using a whisk create an emulsion. You should have to whisk it for about one minute. While still in the state of emulsion add it to your salad.
You can make this ahead and store it in the refrigerator for a few days. Just make sure to whisk it again before you use it as the ingredients will separate. Shaking it in a container does not work as well as whisking.