5 minutes
A simple and flavorful dressing perfect for green salads.
tablespoons
to taste
to taste
tablespoons
1. Combine Vinegar and Salt
Start by pouring one tablespoon of red wine vinegar into a bowl. Add a pinch of salt and stir until it dissolves completely.
2. Add Black Pepper
Add fresh-ground black pepper to the vinegar and salt mixture. The amount is up to you, but a few twists of the grinder should add a nice peppery bite.
3. Emulsify with Olive Oil
Slowly beat in 3 to 4 tablespoons of extra-virgin olive oil. Pour the oil in a steady stream while whisking continuously until the mixture looks homogenous and tastes just right.
To create a cohesive dressing that doesn't separate, whisk the vinegar with any seasonings first, then slowly drizzle in the olive oil while whisking vigorously. This creates an emulsion that holds together and coats your salad ingredients evenly.
The vinegar is the star of this dressing, so choose a high-quality one that has a balanced acidity and a rich flavor profile. Aged vinegars tend to have a more mellow and nuanced taste.
The oil will carry the flavors and add smoothness to your vinaigrette. Look for an extra virgin olive oil with a flavor profile that you enjoy, whether it be fruity, peppery, or grassy.
Always taste your vinaigrette before declaring it finished. Your palate will tell you if it needs more acidity, sweetness, salt, or oil. Remember, you can always add more, but it's difficult to subtract.
The classic ratio for vinaigrettes is 3 parts oil to 1 part vinegar. However, adjust the ratio to suit your taste, especially if your vinegar is particularly strong or mild. You're looking for a balanced tartness that isn't overpowering.
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