Salad dressing can be as simple, or as complex, as you want it to be.
than others, so it's always a good idea to sample your dressing and adjust accordingly.
To make your vinaigrette, whisk a little kosher or fine sea salt into some vinegar until it dissolves. Start with about ¼ teaspoon salt per tablespoon of vinegar. Keep whisking and slowly drizzle in double the amount of oil as vinegar, then taste. I like to dip a lettuce leaf into the dressing to see how it will taste in my salad instead of tasting it on its own.
If desired, gradually add more oil, tasting incrementally, until you achieve a balance of acidity and fat you enjoy. This two-ingredient dressing will never fully emulsify, but a vigorous whisking will hold it together long enough to dress your salad . Finish the dressing off with some freshly ground black pepper.
A note on citrus: lemon, lime, orange, or grapefruit juices lend a lovely brightness when subbed in for a portion of the vinegar in a vinaigrette. But, like the name indicates, this dressing has to include vinegar to be considered a true vinaigrette.Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gattonto your vinaigrette and watch emulsification magic happen.
As for how to use your vinaigrettes, don't feel limited to lettuce. Your salad dressing can also be a great quick marinade for meat, seafood, or vegetables. Or serve your vinaigrette with bread for dipping, drizzle it over sliced fresh tomatoes and mozzarella, use it as a sauce for steamed artichokes, or toss with roasted or grilled vegetables like asparagus, potatoes, eggplant, and summer squash.
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