Vinaigrette

Most recipes for oil and vinegar dressing call for 3 parts oil to 1 part vinegar. These proportions make a very acid sauce, too strong for most salads. For a delicate butter lettuce, for example, the proportion should be 5 to 1.

The types of vinegar and oils used depend also on the nature of the salad ingredients. The endive family and bitter field greens taste best with strong vinegars and heavy oils like Italian green extra virgin oil.

Always add the salt and freshly groun