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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Basic vinaigrette for salads - you can also make this with lemon juice instead of vinegar. I like to add 1 small clove of pureed garlic, but you can leave this out if you like. It is important to use the best olive oil you can afford - it is the major ingredient and it will be providing most of the flavor. If you use lemon juice, it is important to use fresh - please do not use bottled. Ingredients:
2 tablespoons red wine vinegar or 2 tablespoons lemon juice |
1/2 tablespoon dijon mustard |
1/4 teaspoon pureed garlic |
1/4 teaspoon lemon zest, finely minced |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup extra virgin olive oil |
Directions:
1. In a small bowl, combine the vinegar (or the lemon juice), Dijon mustard, garlic, lemon zest, sugar, salt, and pepper.
2. Using a whisk or an electric mixer, beat in the oil a small amount at a time, so it combines with the other ingredients to form an emulsion.
3. If you don't want to bother with creating an emulsion, you can just mix in the olive oil all at once, but make sure to mix the vinaigrette well with a whisk immediately prior to dressing the salad.
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