3-4tablespoonsextra-virgin olive oil or flaxseed oil
2tablespoonsbalsamic, champagne, or other vinegar, or citrus juice
1/2-1teaspoonDijon mustard or honey, or both
Minced fresh herbs or other flavoringsOptional
Instructions
Oil is the foundation of a great dressing. Choose one with a fresh, pleasant fragrance. Pour in a jar with a secure lid.
To two parts oil, add about one part acidic liquid, such as vinegar or citrus juice. A good vinegar will never let you down; experiment with balsamic, raw apple cider, champagne, umeboshi, fruit-flavored, tarragon, or sherry vinegars.
If you like, add an emulsifier, such as a dollop of mustard or honey. Optional: Add herbs, ginger, garlic, or other seasonings, plus a generous pinch of sea salt and a little pepper.
Shake or whisk until blended; taste and adjust sweetness or tartness.
Refrigerate. Dressing elements may separate over time; just shake again before serving. On salads, start with less dressing than you think you’ll need (you can always add more) before tossing gently.
Recipe Notes
Nutrition Facts
All-Purpose Vinaigrette
Amount Per Serving
Calories 105Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 70mg3%
Total Carbohydrates 3g1%
* Percent Daily Values are based on a 2000 calorie diet.