Simple Vinaigrette
3 tablespoons olive oil
1 tablespoon red wine vinegar
Pinch of sea salt
4–5 grinds of black pepper
Combine all the ingredients in a small bowl and whisk together vigorously to form an emulsion.
Refrigerated, this vinaigrette will keep for 2 weeks. If it separates, re-whisk it to recreate the emulsion. This vinaigrette can be used on all green salads. Use a lighter vinegar (white wine or perhaps an apple cider) when serving with delicate greens, such as mache (lamb’s lettuce) or butter lettuce. Use a more robust vinegar, such as Jerez or balsamic when serving heartier greens, such as mesclun, dandelion, arugula or spinach.
Lemon Vinaigrette
3 tablespoons olive oil
Zest and juice of 1 lemon
1 teaspoon white wine vinegar
Pinch of sea salt
2–3 grinds of white pepper
Whisk all of the ingredients together to create a smooth emulsion.
Refrigerated, this vinaigrette will keep for 3–4 days. Shake well before using. This vinaigrette is delicious served with chicken salads, and salads with fennel, apples, celery and endives.
Mustard Vinaigrette
1 tablespoon Dijon mustard
1/4 cup olive oil
1 tablespoon red wine vinegar or fig balsamic vinegar
Pinch of sea salt and black pepper
Combine the mustard, olive oil and vinegar in the bottom of a large salad bowl and whisk together to form a thick emulsion. Add a little salt and pepper, and whisk again.
This vinaigrette has the consistency of a light mayonnaise. It is excellent with potato or egg salads, tuna salads or mixed green salads.
Avocado Vinaigrette
½ avocado
Juice of ½ lemon
3 tablespoons olive oil
Pinch of coarse sea salt
4-5 grinds black pepper
Scoop out the meat from the avocado shell into a small bowl and mash it together with all the remaining ingredients. It should look thick and creamy.
This vinaigrette is best used within a few hours of making it.
