Master RecipeClassic Vinaigrette
NOTE: Salt and pepper are mixed first with the vinegar for subtlety. If you like, you can adjust the seasonings after the salad has been dressed by sprinkling additional salt and/or pepper directly onto the greens. The Master Recipe makes about 1/2 cup, enough to dress 4 quarts (or eight servings) of leafy salad. Extra dressing can be refrigerated for up to a week. Variations that contain fresh herbs should be used within several hours for maximum freshness.
11/2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 tablespoons extra-virgin olive oil
INSTRUCTIONS:
Combine vinegar, salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 or 10 minutes, so use immediately or cover and refrigerate for several days and mix again before tossing with greens.
VARIATIONS:
Mediterranean Vinaigrette
Replace vinegar with 21/4 teaspoons lemon juice, increase pepper to 1/4 teaspoon, and decrease oil to 4 tablespoons. Whisk 1 tablespoon drained and minced capers, 1 tablespoon minced fresh parsley leaves, 1 teaspoon minced fresh thyme leaves, and 1 medium garlic clove, minced fine, into finished dressing.
Balsamic Vinaigrette
Reduce red wine vinegar to 11/2 teaspoons and combine with 11/2 tablespoons balsamic vinegar.
Walnut Vinaigrette
Replace vinegar with 2 tablespoons lemon juice and replace olive oil with 4 tablespoons canola oil mixed with 2 tablespoons walnut oil.
Mixed Herb Vinaigrette
Add 1 tablespoon minced fresh basil leaves, 11/2 teaspoons minced fresh parsley leaves, and 1 teaspoon minced fresh oregano leaves to finished dressing. Use dressing within several hours for optimum freshness.
Shallot Vinaigrette
Add 1 tablespoon minced shallot to vinegar, salt, and pepper. Let stand 10 minutes. Whisk in oil and use dressing within several hours for optimum freshness.
Basil-Curry Vinaigrette
Replace red wine vinegar with 11/2 tablespoons each lemon juice and white wine vinegar. Combine lemon juice, vinegar, salt, and pepper with 1/2 teaspoon curry powder and 11/2 teaspoons honey. Reduce oil to 4 tablespoons. Whisk 3 tablespoons minced fresh basil leaves into finished dressing. Use dressing within several hours for optimum freshness.
Creamy Vinaigrette
Replace red wine vinegar with 1 tablespoon white wine vinegar. Combine vinegar, salt, and pepper with 1 tablespoon lemon juice and 2 teaspoons Dijon-style mustard. Reduce oil to 4 tablespoons. Whisk 2 tablespoons sour cream or plain yogurt into finished dressing. This recipe yields 2/3 cup dressing.
Orange-Sesame Vinaigrette
Replace red wine vinegar with 1 tablespoon rice wine vinegar. Combine vinegar, salt, and pepper with 1 teaspoon grated orange zest, 2 tablespoons orange juice, and 1 tablespoon minced fresh gingerroot. Replace olive oil with 4 tablespoons canola oil mixed with 1 tablespoon Asian sesame oil. This recipe yields 2/3 cup dressing.
Tarragon-Mustard Vinaigrette
Replace red wine vinegar with 2 tablespoons white wine vinegar. Increase salt to 1/2 teaspoon and pepper to 1/4 teaspoon. Combine vinegar, salt, and pepper with 1 tablespoon Dijon-style mustard and 1 tablespoon minced fresh tarragon leaves. Whisk in oil and use dressing within several hours for optimum freshness. This recipe yields 2/3 cup dressing.
Orange Vinaigrette
Decrease red wine vinegar to 2 teaspoons. Combine vinegar, salt, and pepper with 1 teaspoon minced orange zest and 4 tablespoons orange juice. Increase olive oil to 1/2 cup. This recipe yields 3/4 cup dressing.
Hoisin Vinaigrette
Replace red wine vinegar with 1/3 cup rice wine vinegar and omit salt and pepper. Combine vinegar with 11/2 tablespoons soy sauce, 3 tablespoons hoisin sauce, and 1 tablespoon minced fresh gingerroot. Replace olive oil with 3 tablespoons canola oil mixed with 1 tablespoon Asian sesame oil. This recipe yields 3/4 cup dressing.