- Ready in: 2-3 mins
- Complexity: very easy
- 1 tsp mustard
- Salt and pepper
- 3 tsp vinegar or lemon juice
- 3-4 tsp olive oil
Mix together the mustard, salt and pepper.
Add the vinegar or lemon juice and mix well until combined (it is best to mix this before adding the oil as the acid helps the other ingredients to combine properly).
Add the oil and mix well until combined. Drizzle over a freshly made salad and mix well to coat the entire salad.
In France we would make a fresh vinaigrette every night with our salad entrée. Its so quick and easy. Altervatively you can make up a jar size quantity and keep it in the fridge and just a few tablespoons on each salad throughout the week.
Remember never eat a naked salad - it must be dressed and delicious!
1) Add 1 tsp of honey for a sweeter version good with fruit and vege based salads
2) You can use any sort of acid and any sort of oil in the ratio 2 parts acid to 3 parts oil. Try out malt, red wine, balsalmic or raspberry vinegars. Try macadamia, walnut, or avocado oils. These can also be infused oils for extra flavour.
Test and play with it and invent something new and unique each time - enjoy!
Tip: Always mix the acid through first to help the ingredients to combine before adding the oil.
This vinaigrette works well for a simple green salad of lettuce only, grated carrot only, as a drizzle for asparagus stalks or for any mixed salads with a whole range of vegetables.
Add a can of tuna, strips of pan friend chicken breast, lean beef or a few boiled eggs to make a whole meal!
What is your favourite salad? Comment below...