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–+ servings

Salad Dressing

A basic dressing as a springboard for for myriad variations
Course Salad
Cuisine International
Prep Time 5 minutes
Cook Time 0 minutes
Servings 4 people

Equipment

  • 1 whisk
  • 1 small bowl - or a jar with a tight fitting lid

Ingredients

  • 2 TBS (30ml) red wine vinegar - or whatever is in your pantry
  • pinch salt
  • a few gratings of freshly ground pepper
  • 1/4 Tsp dry mustard - or 1/2 Tsp prepared Dijon mustard
  • 6 Tbs (90ml) good quality olive oil

Instructions

  • Pour the vinegar into a small bowl or a jar with a tight fitting lid. Season with a pinch of salt, a sprinkle of freshly ground pepper and the mustard. Whisk to dissolve the salt.
  • Slowly drizzle in the oil whisking vigorously to emulsify the dressing.
  • Alternatively, pour the oil into the seasoned vinegar in a jar, close the lid and shake the jar until the dressing is emulsified.

Notes

See the head notes for some ideas for variations on this very basic dressing.
If you do not use the dressing right away it may begin to separate. Don't fret; just give it another quick whisk (or shake) to bring it back together.
Dip a lettuce leaf into the dressing and taste for balance and seasoning. If necessary, add a dribble more of oil or vinegar, salt and/or pepper to get the taste you like.
Any leftover dressing will keep in the fridge. Let it come to room temperature before whisking (shaking) it again.
When dressing your salad add just enough dressing to coat the lettuce leaves. There shouldn't be a puddle of dressing in the bottom of the salad bowl.
Dress your salad just before serving. Dressing it too early will cause the lettuce to wilt and you want it to remain nice and crisp.