The vinaigrette is super simple and simply delicious! Honestly, you won’t believe how easy it is. Try it and see. I served Salad Composée avec sauce vinaigrette. [Mixed Salad with Vinaigrette]
I used red wine vinegar and the “optional” mustard and left out the herbs on accident! No need to “correct” anything at all. I stored this in the refrigerator overnight, pulled it out early to let the oil come back to room temperature, and shook it up right before I tossed the salad. Quick and easy.
For about 1/2 cup
For: salads and simple marinades
Salad dressings are always best when freshly made; if they stand around for several days they tend to acquire a rancid taste.
1/2 to 2 tablespoons good wine vinegar or a mixture of vinegar and lemon juice
1/8 teaspoon salt
Optional: 1/4 teaspoon dry mustard
6 tablespoons salad oil or olive oil
Big pinch of pepper
Optional: 1 to 2 tablespoons minced green herbs, such as parsley, chives, tarragon, basil; or pinch of dried herbs
EITHER beat the vinegar or lemon juice in a bowl with the salt and optional mustard until the salt is dissolved, then beat in the oil by droplets, and season with pepper, OR place all ingredients in a screw-top jar and shake vigorously for 30 seconds to blend thoroughly.
(guess which method I chose?)
Stir in the optional herbs and correct seasoning just before dressing the salad.