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

Serves: 4


  • 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.