Basic Vinaigrette

By GratefulSea

This is a basic recipe, one that you should feel free to build on. It's time to play in your kitchen!

As a rule of thumb, match the vinegar to the type of greens you're using, with stronger Balsamic and sherry vinegars used on hearty greens (e.g., escarole or watercress), or for salads with root vegies or nutty cheeses, and lighter champagne vinegars for more delicate spring greens.

In fall and winter, experiment with replacing half the olive oil with a peanut, hazelnut, walnut, or pumpkin seed oil. Buy these in small bottles since they have a shorter shelf life.

For other interesting flavors, to create your own special House Dressing, experiment with adding anchovies, caramelized or raw shallots, and fresh chopped herbs (basic, chervil, chives, mint).

Ingredients

• 1 clove Garlic, minced
• 1 teaspoon Dijon mustard
• 2 Tablespoons Vinegar (balsamic, sherry, white or red wine, Champagne or apple cider)
• 6 Tablespoons Extra-virgin olive oil
• Kosher salt
• Ground black pepper

Preparation

Step 1

In a small jar with a tight-fitting lid, combine the garlic, mustard, vinegar and olive oil. Shake vigorously until the oil and vinegar are well-emulsified, then season to taste with salt and pepper. The dressing will keep, refrigerated, for 1 week.