Classic Vinegarette Salad Dressing

A good oil and vinegar salad dressing takes a simple plate of salad greens to the next demension. Bottled salad dressing tastes terrible and it's full of chemicals! It is so easy to make an oil and vinegar dressing that is chemical free, fresh, and just the right amount. This recipe is for 2 individual salads. For best results, all your ingredients should be at room temperature when you begin and DO NOT use a metal bowl.


2 Tablespoons of either balsamic, red or white wine vinegar (You can use any of these vinegars: white wine vinegar, balsamic, sherry, raspberry, cider vinegar for a fruity vinaigrette, rice wine vinegar, etc. The options are endless. Just don't use plain white vinegar.)
1 Tablespoons of mustard
Salt and pepper to taste - be cautious with the salt
6 tablespoons of either extra virgin olive oil (not light) or canola oil

Helpful Hint: The magic ratio of oil to vinegar is 3 to 1.

In a small bowl whisk together vinegar, mustard, salt and pepper. Add 6 tablespoons of oil by gradually pouring a measured flow into the vinegar and mustard mixture. Keep whisking until the oil and vinegar are blended. (Do not refrigerate or the oil and vinegar will separate.)

Sample the flavor of the dressing on a piece of lettuce. If it's too vinegary, add more oil and vice versa. For extra flavor and texture you can finely chop some fresh herbs and add to the dressing. Half a teaspoon of shallot or garlic or a teaspoon of fresh herbs are all you need for this recipe. A drop of Honey adds sweetness, which is nice sometimes to counterbalance the tartness from your vinegar. Truthfully, a simple vinaigrette doesn't need any more seasoning than kosher salt and ground pepper.