Here’s a basic vinaigrette to keep on hand to use on salads, vegetables, or fish. Don’t spend money on preservatives used in pre-made salad dressings. Whip up this homemade version and store for two weeks in the refrigerator. This recipe is easily halved.
Total Active Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 1 cup
1/4 Cup Vinegar (Red Wine, White Whine, or Cider Vinegar)
3/4 Cups Extra Virgin Olive Oil (or Vegetable Oil)
Kosher or Sea Salt to taste
Glass Jar with Lid (an 8oz. Mason Jar works perfect for the amount given above)
Combine the oil and vinegar in a jar and shake to blend. Or, if you prefer, you can emulsify the dressing by blending it in a blender. Add a bit of salt and taste. Add more salt if needed. The best way to taste the dressing is to dip a lettuce leaf in it and eat the leaf.
Store in the refrigerator for up to two weeks.
Bring to room temperature (olive oil will solidify at cold temperatures) and shake before using.
Tip: If you prefer to make your dressing as needed for each salad or meal, just use 1 part vinegar to 3 parts oil. Season to taste.
To really jazz up your dressings try a high quality olive oil or red wine vinegar. Round Pond has amazing products, but they are pricey. These are great when the salad is the main course.
Check back soon to see how to turn this basic dressing into a variety of different types.