Follow these Vinaigrette Essentials to ensure you make a dressing that tastes way better than store-bought dressings. This versatile recipe will take your salad to the next level.
Vinaigrette Essentials – What are the rules for great Vinaigrette?
60% Olive Oil
The hero of your vinaigrette is the oil – it provides the smooth texture and silkily coats your salad ingredients. Olive oil is often used, due to its mild taste, but you could also try avocado oil, coconut oil, or any others that appeal. Just be careful of using an oil with a very strong flavour, as this can overwhelm your salad.
10% Flavour
Salt and pepper is a great place to start, but you can flavour your vinaigrette with anything you like. Honey will add sweetness, while mustard provides a nice tanginess. Garlic adds pungency, and herbs offer a fresh brightness. Mix and match to find out what you like.
30% Acidity
The second-largest part of your vinaigrette is the acid. Often this is some kind of vinegar (white wine vinegar, balsamic vinegar and apple cider vinegar are good places to start) but it can also be lemon or lime juice. Just pick whatever appeals to you.
Emulsifier
Oil and vinegar will naturally separate, so you may need a binding ingredient to hold them together. The most commonly used is mayonnaise, for a nice creamy dressing.
Vinaigrette flavour options
Coriander and Lime
Chopped coriander leaves, lime juice, honey and garlic offer a bright and herby flavour that’s ideal for a Mexican taco salad.
Soy and Sesame
Soy sauce, honey, garlic and a hint of sesame oil work together to offer a rich flavour to your favourite noodle salad.
Chilli and Ginger
Shake together crushed garlic, chopped red chilli, grated fresh ginger and lime juice. Guaranteed to add a real kick of spice to your next green salad.
Raspberry and Basil
Perfect to drizzle over a spinach salad with grilled chicken, blend raspberries, basil, red wine vinegar and maple syrup for a floral, slightly sweet dressing.
