Homemade vinaigrette is so much better than store-bought - and EASY! This recipe yields enough to lightly dress a salad for four. Read the entire post for tons of variations and ideas!
Yield: 2servings
Ingredients
3tablespoonsextra virgin olive oil(or a more neutral-flavored oil like grapeseed, canola, or vegetable)
1tablespoonwhite wine vinegar(or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar)
Pinchkosher salt
A turn of freshly ground black pepper
Optional add-ins (read entire post for even more ideas!):
1-2tablespoonsfresh chopped herbs(think dill, basil, parsley, cilantro, mint, or thyme. Dried herbs work, too, just use 1-2 teaspoons instead.)
A finely minced garlic clove
2teaspoonsfinely minced or grated ginger
2teaspoonsfinely chopped shallots, scallions, or onion
2tablespoonsfinely grated or crumbled Parmesan(Pecorino Romano, Gorgonzola, or feta are delicious too)
Pinchof crushed red pepper flakesor 1 tablespoon horseradish or 1/4 teaspoon Sriracha
1teaspoonDijon mustard
1/2 - 1teaspoonsugar or honey
Instructions
Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
Taste and adjust seasonings if desired. Add to salad, toss, and serve.
Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.