A basic vinaigrette is my favorite salad dressing; it’s healthy, light and fresh, super quick to make and you can easily change up the flavor by using different vinegars, herbs and spices.
This is my basic vinaigrette recipe and the version I make most of the time. I have been making this dressing for years and everyone who tries it asks for the recipe. I mix (and keep and serve) my vinaigrette in an old glass bottle (the one in these pictures used to hold my favorite taco sauce
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The vinaigrette tastes best after it has had a chance to sit for a while, so I usually try to make it the night before I’m planning to use it, or at least an hour or two ahead of time. Note: Don’t store this out in the kitchen for extended periods of time; keep it in the fridge to avoid any food-related illnesses. Check the dressing about 20 minutes before you are ready to serve it – sometimes it solidifies in the fridge and you’ll need to leave it on the counter to thaw (this is safe).
Candida Diet
If you’re on the candida diet, replace the vinegar with the same amount of fresh squeezed lemon juice and omit the mustard.
Gluten Free
Use a certified gluten free mustard. Wine vinegars are considered gluten free (I have not been able to find a certified gluten free vinegar), and lemons are of course fine.
Ingredients
- 1 8 oz bottle or jar with lid
- ¼ cup vinegar or freshly squeezed lemon juice
- 1 ½ tsp Dijon mustard
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¾ cup olive oil
- 1 large garlic clove
Instructions
- Pour the vinegar or lemon juice in the bottle and add the salt, pepper and mustard. Put the lid on and shake until the salt and mustard have dissolved and everything has blended together.
- Taste to see if you are happy with the amount of salt and adjust if you think it needs more. It will be quite salty since you are going to add quite a bit of olive oil to it, you’ll learn after a few times what tastes right at this stage. It’s important to add the salt before the oil; once the olive oil has been added, it does not dissolve.
- Add the olive oil, put the lid on again and shake until blended and smooth. Squeeze in the garlic and shake again to distribute it. Put the vinaigrette in the fridge until needed.
- This keeps for about a week in the fridge.
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