Vinaigrettes are really so simple and flexible. All you need is vinegar, oil and seasonings. Feel free to play around with various vinegars, and take note as to whether or not you like yours more or less acidic. Too acidic? Just add a tablespoon of oil. Not acidic enough? Add a teaspoon of acid. Et voila! Try making 2 different dressings on Sunday to make your weekday salads that much easier (not to mention more delicious!)
how to make a vinaigrette:
- Vinaigrettes are all about simple ratio of oil to acid. The acid can be from vinegars or citrus fruits. If you like a less acidic dressing, add 1 or 2 more tablespoons of oil. After shaking, taste and adjust with more acid or more oil to suit your taste.
- Layer ingredients in an 8 or 12 ounce ball jar, in the order listed below. Let sit for at least 10 minutes before shaking. This rest lets the shallot macerate in the acid (fancy word for soaking), which helps to flavor the vinegar/citrus and takes the edge off of the shallot. If you don’t have shallot, you can use finely minced red onion, or just leave it out all together.
- Most of these will stay good for up to 5 days in the fridge. Just let come to room temp before using, as olive oil should solidify a bit when cooled.
- Play around with your favorite vinegars and oils here—the possibilities are endless!
- Champagne vinegar is interchangeable with white wine vinegar, and balsamic could be used for the red wine vinegar in the guidelines below.
- Up your salad game and make 2 different vinaigrettes at the beginning of the week to use on your favorite greens.