Acidity to oil ratio

As a rule of thumb, I use three and a half or four parts of oil to one part of vinegar. To make enough dressing for four large green salads, use 2 tablespoons of oil to just under 1½ teaspoons of vinegar. However, if I’m using lemon juice, pomegranate molasses or verjus instead of vinegar, then I use a slightly higher ratio of the acidic component (about three to one) as all three are less acidic than vinegar.