Classic VinaigretteOlive oil, vinegar, and mustard. Salads are often dressed at the last minute simply by adding oil, vinegar, and salt one after another without emulsifying first. The result: one leaf is too salty, the other is soaked in oil, and the next is drenched with vinegar. Emulsifying the dressing before pouring it on the salad is a must, in my opinion. Besides, when you are preparing it in advance, you save time!
Ingredients
MethodMix the ingredients in a bowl or bottle. Shake well for 1 min.RemarksThe vinaigrette can be kept at room temperature for 1-2 months.This recipe is in the following categories: Vinaigrettes | Halal | Kosher | Vegan | Vegetarian | No Cook Remove from my Cookbook
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