What's the easiest way to make vinaigrette?
You only need to know one basic ratio to make good vinaigrette: 3:1, or 3 parts oil to 1 part acid (like vinegar, citrus, or fruit juice). So if you want to make a half-cup of dressing for a big salad, whisk 1/3 cup oil and 3 tablespoons of acid. To make 1 cup of vinaigrette, blend 2/3 cup oil with 1/3 cup acid.
The other trick to making dressing is how you blend it together. The classic method is to introduce the oil in a slow, thin drizzle to the acid while you’re vigorously mixing the liquids together -- whether you do it by hand, with a whisk, or use a blender. You can also dump all of the ingredients into a jar with a tight-fitting lid, like this Papaya and Mixed Greens Salad, and shake it until it’s fully blended. This technique emulsifies (combines) the acid and oil to give vinaigrette a smooth, rich texture.
This Spiced Pear and Goat Cheese Salad recipe is the perfect example of how two simple ingredients -- olive oil and lemon juice -- come together for a perfect vinaigrette.
Everything else about the vinaigrette -- the oil and acid you use, the types of herbs and spices you add -- is up to you. I try to match flavors with whatever veggies and bits are going into the salad, like using walnut oil in the dressing if walnuts are in the salad. Or, if I’m sprinkling on dried cranberries, diced dried apricot, or mandarin orange slices, I use cranberry, apricot, or orange juice as the acid. The peach vinaigrette in this Ribbon Salad recipe is a knockout example of how to punch up the simple formula with ingredients like honey and sweet onions.
To make low-fat vinaigrette (because the basic recipe adds up to 10 grams of fat and 90 calories per tablespoon), you can tinker with the amount of oil you use, or add equal amounts of the acid, oil, and a strongly brewed green or black tea. This 1:1:1 ratio produces a mellow vinaigrette.
-- Colleen Rush