A few plain lettuce leaves can be turned into a gastronomic delight with a good vinaigrette dressing. Opinions vary as to how sharp it should taste, but I prefer a little more oil than the classic proportions of
For a smoothly emulsified vinaigrette, it is best to add powdered mustard, but I often use Dijon mustard and personally like mild wholegrain mustards best of all. It is not necessary to use mustard at all if you don’t like it. Traditionally, vinaigrette is made by whisking the oil gradually into the vinegar and mustard mixture, but I find vigorous shaking of all the ingredients in a screw-top jar successful, and far easier.
There are endless variations of vinaigrette dressing, but here are 3 of the most usual ones. You can, of course, add other flavourings as well to any of these suggestions.
The taste of garlic in a salad dressing should not be overpowering, but in moderation I think crushed garlic is a wonderful addition for many salads.
I almost always use a little mustard in any vinaigrette and very often chopped fresh herbs, too. Wholegrain mustard is my favourite and I often add a little soy sauce with the vinegar to add extra flavour.
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