Vinaigrette (Vinaigrette Dressing)
This recipe can be made with all combinations of oils and vinegars. The most common is red wine vinegar and sunflower oil.
Serves: 4Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- 1 Tbsp. vinegar
- 1⁄2 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. Dijon mustard
- 3 Tbsp. olive oil
- In a small bowl, or in the large bowl you use to toss the salad, combine the vinegar with salt and stir well with a wooden spoon. (Salt doesn’t dissolve in oil, so it has to be done before.) Add the pepper and mustard. Stir until totally mixed.
- Add a first tablespoon of oil and stir. Slowly add the other tablespoons of oil, stirring continuously.
- Add the salad ingredients and toss, or store the dressing in an airtight container in the fridge. You can keep it for a week, just whisk it well before using.