Salad dressing is somewhat of a hot button for many of us. We either have a little fear of it and keep hitting the bottle (bottled dressing, of course), which is often pretty gross, or we get stuck in a one-dressing rut.
First of all, vinaigrette is just French for oil and vinegar. Okay, no, that’s not quite true, but it certainly is partly true and this is helpful in making things much less scary. This basic classic vinaigrette recipe lets you make a classic vinaigrette in two minutes. My family likes their dressing pretty vinegary. If you don’t, use less vinegar. And try adding the minced shallot at least once; I really think (along with the Dijon mustard) it’s what makes a vinaigrette a vinaigrette.
Here’s my favorite very basic vinaigrette tip: Use two different vinegars in your dressing. This creates a very nice kind of layering of flavors and just takes it to a slightly higher level, all for the extra 20 seconds it takes to open a second bottle of vinegar. Some favorite combos: red wine and sherry vinegars; balsamic and red wine vinegars; white wine and unseasoned rice vinegars.
Vinaigrettes are a really nice way to have some fun in the kitchen with your kids that doesn’t involved baking. Mine are endlessly experimenting in the vinaigrette department—it’s like a chemistry project that you can eat.
Finally, vinaigrette is so forgiving. Too oily? Add more vinegar. Too tart? Add more oil. Too bland? Add more salt, or maybe a bit of mustard. Too salty? Add more oil, and maybe some vinegar. When you get your perfect balance you’ll just have a bigger stash of vinaigrette to tuck in the fridge.
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