Basic Vinaigrette

Preparation info

  • Makes about 5 tablespoons , Enough for a Green Salad for

    4

    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

It’s always convenient to know how to make a simple vinaigrette. This version can be used for virtually any combination of salad greens. If you’re dressing bitter greens, consider replacing half the canola oil with a nut oil such as hazelnut oil or walnut oil. Make sure your nut oils are made from roasted nuts to prevent rancidity. If you’re mixing spicy greens such as arugula and basil, replace the canola oil with extra virgin olive oil and leave out the mustard.