Vinaigrette

Ingredients

• al gustosalt
• al gustoblack pepper
• 15 ml (1 tbsp)wine vinegar
• 30 ml (2 tbsp)oil

Instructions

1. 1

   Mix the vinegar

   In a salad bowl, combine a pinch of salt with the wine vinegar and stir to help the salt dissolve. Add a little pepper, then pour in the oil and whisk for a few seconds until the dressing comes together.

2. 2

   Dress the salad

   Pour the vinaigrette over your salad just before serving. Toss gently so the leaves are coated without being damaged.

What is vinaigrette?

Vinaigrette is a French dressing made by combining vinegar and oil, usually with seasoning. This pared-back version uses wine vinegar and pantry oil, with salt and pepper to bring out their flavours.

The method dissolves the salt in the vinegar before adding oil. A brief whisk helps the dressing look cohesive when it goes onto the salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 60 calories, 0g protein, 0g carbs, 7g fat.

Most of the energy and fat in each serving comes from the oil; the small quantity of vinegar contributes very little, and this dressing contains almost no protein. Pair the salad with a protein-rich food such as eggs or beans to make it more substantial.

Choose the ingredients

Wine vinegar: its sharp, fruity tang gives the dressing its defining flavour. A mild one lets the leaves remain the focus.

Oil: use a salad oil whose flavour you enjoy, since it makes up most of the dressing. A neutral oil keeps the result gentle; olive oil gives it a more pronounced taste.

Whisk for a few seconds

Salt first: stirring it into the vinegar helps it dissolve before the oil is added. This avoids gritty pockets of seasoning.

Add the oil last: whisk briefly until the mixture looks blended. It may separate if left to stand, so give it another quick whisk before using.

Dress at the last moment

Timing: add the vinaigrette just before serving, as directed. This gives the leaves a light coating without leaving them sitting in dressing.

Toss gently: use salad servers or clean hands to turn the leaves until coated, taking care not to bruise delicate greens.

Adjust the flavour

Taste: the recipe leaves the amount of salt and pepper to preference, so season gradually. A little more vinegar will sharpen the dressing, while a little more oil will soften its tang.

Keep the balance simple: the stated quantities use twice as much oil as vinegar, making a concise, fairly sharp dressing rather than a heavily seasoned sauce.

What to serve it with

Leafy salads: pour it over lettuce, mixed leaves or tender herbs just before serving. It also works with sliced cucumber or tomato.

For a fuller plate, serve the dressed salad alongside eggs, beans or grilled chicken. These add more substance while the vinaigrette provides a bright finish.

Recipe notes & tips

• Dissolve the salt in the vinegar before adding the oil.
• Whisk the dressing again if it separates before serving.
• Start with a small amount of pepper and add more to taste.
• Use a bowl wide enough to whisk the ingredients comfortably.
• Dress the leaves only when you are ready to serve.

Variations

• Use olive oil: choose it for a fuller, more distinctive flavour.
• Add mustard: whisk in a small spoonful for a more robust dressing.
• Add garlic: finely grate a little into the vinegar for a savoury note.
• Add herbs: stir in chopped parsley or chives just before serving.
• Add lemon: replace some of the vinegar with lemon juice for a citrus edge.

Common mistakes to avoid

• Adding the oil first: the salt dissolves more easily when stirred into the vinegar before the oil goes in.
• Whisking too briefly: continue for a few seconds until the mixture looks blended.
• Over-seasoning: add salt and pepper gradually, tasting as you go.
• Dressing too early: wait until just before serving to keep the leaves from sitting in the dressing.
• Tossing roughly: turn the salad gently so tender leaves stay intact.

How to store

Keep any leftover dressing in a covered container in the fridge for up to 3 days. The oil and vinegar may separate, so bring it to room temperature briefly and whisk or shake before using; there is no need to heat it.

Frequently asked questions