Oil and Vinegar

Preparation info
  • Makes Approximately

    ¾ Cup

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

Most recipes for oil and vinegar dressing call for three parts oil to one part vinegar. These proportions make a very acidic sauce that may be fine for things like grilled leeks, but is too strong for most salads. A delicate butter lettuce, for example, demands a five to one ratio. The nature of the salad ingredients also dictates the choice of vinegars and oils as well as the proportions; for example, the endive family and bitter field greens taste best with strong vinegars and a heavy oil