Basic Vinaigrette for Green Salads

Preparation info

  • Yield:

    1 to 1¼ cups

    • Difficulty


Appears in


By James Peterson

Published 1991

  • About

Plain vinaigrettes can be varied by balancing the flavors of various vinegars and oils. Some chefs use only extra-virgin olive oil for their salads, while others like to attenuate the full flavor of olive oil with relatively inert-tasting oils such as safflower, avocado (the best choice), or French huile d’arachide. Some chefs are fond of nut oils, such as walnut or hazelnut.

Most people use mustard when making a vinaigrette (not only for flavor but because it acts as an emul