Recipe of the Month: Classic Vinaigrette

No more excuses for store-bought salad dressing: This hand crafted vinaigrette, made only from staple ingredients, takes almost no time to assemble and will keep for up to a month.

Makes about 2¼ cups.

1½ cups extra-virgin olive oil
½ cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
Kosher salt

Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt.

Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill.

Vinaigrette herbal tip:
Add 1 tsp of dry Oregano to 2 Tbsp of warm vinegar ( from the ½ cup you are using for the recipe) and let steep for 15 minutes and then add to vinaigrette.

Matching Greens with Dressing:
Most salad greens fall into one of three categories: mellow, spicy or bitter. Salad dressings should be matched and paired for a particular flavor .

Mellow greens could have a simple red wine vinaigrette (our recipe of the month)
Spicy Greens could have a stronger mustard vinaigrette
Bitter greens can hold up to a creamy garlic vinaigrette

Janice W. Thomas
Savory Spoon Cooking School

image_pdfSave as PDFimage_printPrint
Culinary Tip: Iceberg Lettuce
Floral Wreath DYI from Heidi Stodola