Basic Vinaigrette

Salad dressing is a highly personalized recipe. Some people feel the ideal ratio of oil to vinegar is 4:1 while others prefer a 1:1 ratio. I make no claims of this being the ‘best’ recipe. Consider it a starting point for your own personal experimentation. If you’ve never made a vinaigrette before, you’ll soon discover that it is folly to follow a recipe exactly. I use the dump, mix, taste, dump more, mix again, taste again approach.

Oil and vinegar truly do not mix. So I like to add a little mustard to mine, which acts as an emulsifier. And I’m a garlic-lover, so I like to add a clove or two.

¼ cup Olive Oil
¼ cup Vinegar (maybe start with the Red Wine Vinegar - White Wine and Raspberry vinegars would also be good choices.)
1 teaspoon Dijon Mustard
1 cloves Garlic, crushed or chopped
½ teaspoon salt

Mix in a bowl with a whisk or shake in a jar or bottle.
Will keep in the fridge for a week or so.

I like to mix the dressing in the bottom of the salad bowl, setting the greens on top.
Wait to toss until just before serving because the vinaigrette will wilt the lettuce if it sits too long.
If raw garlic is too much for your taste buds, try rubbing the salad bowl with a clove of garlic before you mix the dressing and toss the salad.

Other additions you might want to try: 
lemon juice, sesame oil (in place of some of the olive oil), soy sauce, mashed raspberries or other fruit, fresh (or dried) herbs - basil, dill, rosemary, oregano, parsley, thyme, chives…

Emily Johnson