1) In a small lidded jar, vigorously shake your vinaigrette dressing until emulsified.
2) Use a little Dijon-style mustard (1 to 3 teaspoons) not only for flavor, but to bind and
thicken the dressing as well.
3) Use dressing at room temperature; if stored in the fridge—take out and bring to room
temperature before using.
4) Re-shake and lightly dress the salad just before serving.
5) Dressing your salad is an instance when “less is more”—you don’t want an “oil slick” or
“puddle” at the bottom of your salad bowl!
6) Salad greens should be washed and patted or spun dry (remember oil and water do not
mix!), so the dressing adheres better to dry lettuce. Salad greens may be washed and patted
dry ahead of time; placed in the salad bowl in the fridge; and covered with damp paper
toweling—your greens will be crisp and clean and waiting for you at dinner time.
7) Toss the greens lightly with dressing, drizzled on just until greens are lightly coated and
Example easy vinaigrette recipe:
Simple Vinaigrette (serve over mixed leafy greens)
5 tablespoons olive oil
2 tablespoons white wine or champagne vinegar
1 teaspoon Dijon mustard
1 tablespoon fines herbs
1/4 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
Shake all ingredients in a small, tightly lidded jar until blended. Use at room temperature. Re-shake just before dressing the salad. Use just enough to lightly coat the greens and make them glossy. Toss the salad as close to serving time as possible.
RULE OF THUMB FOR THE PERFECT VINAIGRETTE:
Mix 2 parts oil with 1 part vinegar (some people prefer 3 parts oil to 1 part vinegar for a little less tart dressing)