Olive 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!
|3/4 cup||extra virgin olive oil||200 mL|
|3 1/2 tbsp||wine vinegar||55 mL|
|1 tbsp||Dijon mustard||15 mL|