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The classic French dressing for salads is simple and versatile vinaigrette made with oil, vinegar, salt, and pepper-usually olive oil, wine vinegar, and freshly ground pepper. The proportion of oil to vinegar can vary according to taste, but usually it is three or four parts oil to one part vinegar. It may be made in advance, but many cooks prefer to prepare it just before using. It requires only a good beating or mixing, but because the oil and vinegar separate, the dressing should be shaken or beaten just before it is used. Other ingredients such as garlic, shallots, mustard, or herbs are sometimes added if they complement the salad you've made. Here's a basic recipe that can be varied as desired.
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| What You Need: |
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1 cup olive oil (or combination of olive and good salad oil)
1/3 cup vinegar (wine, cider, or herb-flavored or fresh lemon juice)
¼ teaspoon freshly ground pepper
1 teaspoon salt
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| How To Cook: |
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1. Combine ingredients in a screw-top jar, shaker, or bowl.
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2. Shake or mix to blend thoroughly.
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3. Refrigerate or use at once.
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4. In any event, shake or mix just before serving.
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TO VARY ADD:
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1 garlic clove, crushed
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1 shallot, minced
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½ teaspoon dry mustard; or 2 teaspoons fresh or ½ teaspoon dried dill, tarragon, basil, oregano, thyme, or other herbs (add herbs just before using)
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