Basic Vinaigrette
Vinaigrette is your all-purpose, add-to-anything-and-make-it-good dressing, and is especially useful in the summer when our diets shift to lighter fare.
Like a utility infielder* in baseball, it can assume multiple roles. The obvious is salads but don’t overlook it for roasted vegetables, a cold pasta toss or a bowl of braised beans or lentils.
Most folks use more oil than vinegar but I like a half-to-half ratio. I’ve made this with red wine, balsamic, raspberry and rice vinegars, all with respectable results. I went nouveau recently and used a pomegranate-infused balsamic vinegar.
.5 c extra virgin olive oil
.5 c red vinegar of your choice
1 T mustard (I prefer dijon or stone-ground)
pinch of thyme
pinch of minced garlic or garlic powder
dash of S & P
Add everything to a bowl for whisking or a jar for shaking. And make sure your jar has a lid. That should seem obvious but we do live in the States where every possible risk must be pointed out.
*Note use of a term I’ve only heard in casual conversations. While I understand the concept of a utility infielder I couldn’t name one, having not watched a baseball game in nearly two decades.
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