Basic Sunday-Salad Dressing

By Sam Sifton

Total Time
5 minutes
Rating
4(221)
Comments
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Vinaigrettes are all based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness of olive oil. You can adjust for taste from there, adding a splash of oil if the dressing tastes too acidic, or a splash of acid if it’s overwhelmed.

Dressing advice: Whisk a lot. Start with vinegar and the flavors you’re adding to it: diced shallots, say, or garlic. If there is to be a cheese on the salad, I might add a pinch or two to the dressing early on, to help distribute its flavor. Whisk it around for a while.

And then continue to whisk, especially as you add the oil. The best vinaigrettes are emulsified — that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures — maybe mustard or a dollop of mayonnaise — can help in this regard.)

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Ingredients

Yield:4 servings
  • 2tablespoons lemon juice
  • 1teaspoon red-wine vinegar
  • 1shallot, minced
  • 1teaspoon Dijon mustard
  • ⅓cup extra-virgin olive oil
  • Kosher salt
  • freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

173 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 100 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the lemon juice, vinegar, shallot and mustard in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Add salt and pepper to taste. Whisk again before dressing salad.

Ratings

4 out of 5
221 user ratings
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Comments

Figaro

Whatever your ingredients are, use a ratio of 3:1, oil to acid. If it's too acidic, add more oil. Then, instead of bothering with whisks, which barely do the job or immersion blenders (don't have one, wouldn't bother getting one), put everything into a pint jar with a secure lid and shake it until all is blended. This works better than any method I've come up with and you can make as much dressing as you need.

Theresa SF Bay Area

I like to let the shallots sit in the acids for 15-20 minutes to sweeten up a bit.

CC

How is 1/3 cup or 5.333 Tbsp oil to 3 Tbsp acid even remotely the 3 parts oil to one part acid specified as the basics of vinaigrette?

Naomi from Pittsburgh

Far too acidic and one-note (acid!) as written. I added more olive oil, more mustard, and in a desperate last-ditch effort, garlic — which saved the day.

Kaitlyn S

One shallot was too much, otherwise it was delicious.

Lil

others' notes: - When you add acids to your salad greens, they wilt. For better, fresher, salads, coat all your salad greens and DRY addenda (nuts, salt, pepper, spices, etc) FIRST by tossing them together with a little olive oil. Then you can add the wet ingredients (tomatoes, carrots, mustard, shallots, lemon juice, vinegar, etc) and toss again lightly. You will be amazed at the difference.

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