Vinaigrette is just a fancy name for oil and vinegar dressing.
This is the time to use the fanciest olive oil you can lay your hands on. I buy small bottles of organic olive oil, preferably from named farms. My favorite place to buy it is the Abundantly Green farm store when they have olive oil from a farm in California. If you don’t have it or if it’s just too spendy, you can use any bottle or can marked “extra virgin olive oil”.
There are so many vinegars in the world! There’s balsamic, dark and rich and a flavor in itself. There’s white wine vinegar which imparts a crisp clean taste. Rice vinegar’s slight sweetness makes it a good choice to just sprinkle on salads on its own. Apple cider vinegar tastes like apples, as you might expect, and has a bite! If you’re doing sweet pickles you’re likely to have a jug of this in the pantry.
For extra sweetness you can add sugar or honey. Try adding dry mustard or sweet curry for a bit of a kick. Chop a few fresh herbs for a summery flair.
Here are the proportions: one part of vinegar for three parts of olive oil. For two salads, mix:
3 Tbs. olive oil
1 Tbs. white wine vinegar
pinch sea salt
Add one of these:
1/4 tsp. dry mustard or curry powder
1 tsp. honey or 1/4 tsp. sugar
1 bunch mixed herbs (whatever you have – mint, oregano, thyme, sage, lemon balm, cilantro)
Place these in a small jar. Shake the jar up to mix the contents. If the honey hasn’t dissolved, you can whisk it with a fork or small whisk. Pour over salads immediately.
This recipe can be doubled for four salads, tripled for six, the proportions remain the same.
If you have extra you can pop the jar in the refrigerator and keep for a day. It’s best fresh. It’s so simple, we make it just before we serve the salad. It’s so much fun to try different combinations! Everyone in my house has their own favorites, some spicier, some sweeter, and we love taking turns sharing our newest discoveries.