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Basic Vinaigrette

As many of you know, I rarely buy a dressing from the store. Vinaigrette’s are about as easy and tasty as they get, not to mention, if you use a high quality extra virgin olive oil, it is a rather healthy option (assuming you don’t drowned the salad)

I have a bunch of mason ball jars in my kitchen for making vinaigrettes, it is one stop, throw it in the jar and give it a shake.

Once you have the basics down, the options are endless. The most important thing to remember is a 3:1 ratio oil to acid (vinegar or citrus juice)

For a simple vinaigrette, choose a high quality extra virgin olive oil

3/4 cup EVOO
1/4 cup *red wine vinegar
1 clove garlic crushed and minced
1/4 teaspoon salt
1/4 teaspoon pepper

Put all ingredients into jar, put on lid tightly and and shake. taste and adjust s&p. Store left overs in refrigerator.

It is that easy for a fresh and flavorful homemade dressing.

*you may use any vinegar you would like, remember, some have stronger flavors than others

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