BASIC VINAIGRETTE

This recipe is very basic, using just oil, vinegar and salt and pepper to taste. Quite often I add some Dijon mustard, garlic or shallots. You could also add herbs, such as basil or parsley. You can use different types of vinegar, such as sherry or white wine. The basic rule is 1 part vinegar to 2 or 3 parts oil.

INGREDIENTS

2 tablespoons red wine vinegar

4 tablespoons olive oil

Salt and pepper to taste

Place the vinegar in a small bowl. Add the oil very slowly, whisking constantly until the mixture has emulsified. Whisk in the salt and pepper. This can be prepared several hours ahead. The recipe yields enough dressing for a salad for 4 to 6 people. To use, either place greens on individual serving plates and drizzle with dressing, or add enough dressing to greens in a large bowl and toss just until moistened.

Notes: For a mustard vinaigrette, add about 2 teaspoons Dijon to the vinegar and stir before adding the oil. This is also good on cooked vegetable salads, such as green beans. Leftover dressing can be refrigerated up to a week. Whisk to emulsify before using.

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