When making any salads (and even quinoa), I find balsalmic vinaigrette to be my favorite dressing.
- Balsamic vinegar
- Olive oil
- Salt and pepper
- Sugar (brown or granulated)
Pour about two tablespoons of vinegar into the bottom of the bowl. (These measurements will make enough vinaigrette for two large, main-dish salads, or four to six side salads.) Add a few pinches of salt (1/4 to 1/2 teaspoon), a few grinds of fresh pepper, and 1/4 teaspoon of sugar.
Begin whisking vigorously, and then drizzle in the olive oil. Make sure the olive oil is in a slow, thin stream, and whisk rapidly where it hits the vinegar.
A general rule of thumb is to use a 3:1 ratio of olive oil to vinegar. If you prefer your vinaigrette more vinegary, use more like a 2:1 ratio. Which means about 1/4 cup olive oil.
As your vinaigrette thickens and becomes a paler shade of brown, stop and taste. You can add more olive oil if it’s too acidic. If it separates while you’re preparing the rest of dinner, don’t worry. Just whisk it again to smooth it out. Throw in your lettuce and use tongs to toss and coat the leaves.
Once you master the basic vinaigrette, you can experiment with all kinds of additions. Some options to consider:
- Substitute lemon juice for half of the vinegar (keeping the same overall amount of acid). Try lighter vinegars like champagne or red wine.
- Add minced garlic to the vinegar before whisking in the olive oil.
- Add fresh herbs like thyme or dill.
Source: The Kitchn