Got two minutes? Along with oil, vinegar, salt, and pepper, that’s all you need to make a simple vinaigrette at home. Trust me, it’ll beat the pants off of store-bought! This basic vinaigrette recipe yields enough vinaigrette to lightly dress a salad for four.
INGREDIENTS:
3 tablespoons extra virgin olive oil (or a more neutral-flavored oil like grapeseed, canola, or vegetable)
2 Tablespoons white wine vinegar (or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar)
Pinch of kosher or sea salt
A turn of freshly ground black pepper
OPTIONAL ADD-INS:
1-2 tablespoons fresh chopped herbs like dill, basil, parsley, cilantro, mint, or thyme (dried herbs work, too, just use 1-2 teaspoons instead)
A finely minced garlic clove
2 teaspoons finely minced or grated ginger
2 teaspoons finely chopped shallots, scallions, or onion
2 tablespoons finely grated or crumbled Parmesan, Pecorino Romano, Gorgonzola, or feta • Pinch of crushed red pepper flakes, 1 tablespoon horseradish, or 1/4 teaspoon Sriracha
1 teaspoon Dijon mustard
1/2 – 1 teaspoon sugar or honey
DIRECTIONS:
Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirl them together in a blender.
Taste and adjust seasonings if desired. Add to salad, toss, and serve.
Keep leftover dressing in a sealed jar in the refrigerator for 2 – 3 days.
NUTRITION INFORMATION (without add-ins):
Makes 4 servings. Serving Size: 1.25 Tablespoon
Amount Per Serving: 61 Calories, Total Fat: 7g, Saturated Fat: 1g, Sodium: 26mg