Vinaigrette

In many grocery stores, bottled salad dressings take up the most shelf space after salsa. In the time it takes to browse the numerous choices, you can make your own dressing; it takes less than two minutes!

Many variations can be made when beginning with a basic vinaigrette recipe. That said, if you find a favorite, there’s no reason you shouldn’t stick with it; use the dressing you and your family love.  After all, not every salad needs a customized dressing. 

Mustard, oil and vinegar are the foundation of most vinaigrettes.  Which variety of each of those ingredients you use is up to you. You can use a whisk to blend the ingredients by hand, or emulsify them with a blender, food processor or immersion blender. Again, the choice is yours. The only real key to making a good dressing is finding the proper ratio of acid (usually vinegar or citrus juice) to oil. The other ingredients--shallots, garlic, herbs, spices, dried fruit--should take a backseat to the oil and vinegar, offering complementary flavor and texture to the vinaigrette without dominating.