Classic Oil And Vinegar Salad Dressing Food

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

BASIC VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you're using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers.

CLASSIC DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

OIL AND VINEGAR DRESSING

Steps:

• In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage.

OIL AND VINEGAR SALAD DRESSING

Steps:

• Combine all ingredients in a jar and shake or whisk to combine.
• Shake again before using.