This is my everyday vinaigrette recipe. I modify the vinegar to complement the flavor and texture of different lettuces but the basic recipe always stays the same. Throw out your bottled dressings (filled with sugar, chemicals and unhealthy oils) and make some of this once a week!
The triumvirate of vinaigrette ingredients…according to me. Vinaigre de Banyuls, Maldon sea salt and Grey Poupon Dijon mustard. I just shake it all up in a saved mustard jar and store it in my fridge all week.
In my opinion Banyuls vinegar is the perfect “salad dressing” vinegar. It’s tart like red wine vinegar but with WAY more depth of flavor. It is available at Whole Foods and other specialty markets.
make about 1/4 cup
1 tablespoon vinegar (sherry wine, Banyuls, champagne, red wine, white wine and apple cider vinegars all work interchangeably with this recipe)
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt (use 1/8 tsp. if using kosher salt)
freshly ground black pepper- 2-3 twists of the pepper mill
1 1/2 teaspoons finely minced shallots or garlic (optional)
3 tablespoons extra-virgin olive oil
Combine the first 5 ingredients in a bowl and whisk until well combined. Allow to sit aside for 5-10 minutes so the salt can dissolve in the vinegar. Then slowly whisk in the olive oil until well emulsified OR just shake it all up in a jar with the lid closed tightly.
To gussy up this simple recipe try these additions…
add a tablespoon of mayonnaise, vegenaise or heavy cream if you want the vinaigrette a tad creamy, say for baby gem lettuces.
add 1 tablespoon finely chopped fresh herbs like tarragon, parsley, oregano or chives.