Bottled salad dressing can be convenient but also over-priced and full of salt, sugar, and chemical additives. Fortunately, making a simple vinaigrette is one of the most basic techniques taught in culinary school. Once you know the formula, the possibilities are endless. The only trick is to remember 3 parts oil to 1 part vinegar. You will find yourself using it on salads, cooked vegetables, pasta salads, grilled chicken - anything that can use a little kick.
Servings: 4 cups
- 3 cups extra virgin olive oil
- 1 cup cider vinegar
- 1 tbl salt
- 1 tsp black pepper
- 3 tbl water
Put the vinegar, salt, pepper and water in the blender and pulse to combine until the salt is entirely dissolved.
With the blender on high speed, little by little drizzle in the oil to emulsify.
To test the flavor of the dressing, dip a piece of lettuce in, shake off the excess and taste. Add additional salt and pepper to taste.
Stored in glass jars or plastic squeeze bottles in the refrigerator, simple vinaigrette will last for several weeks.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.