The Kitchen Shrink has gotten several requests for a good homemade salad dressing recently, so it seems like a good time to remind you of my favorite vinaigrette. My refrigerator is never without it. It is good on any basic savory salad and can be varied by changing the oil and vinegar you use. You can also vary it by adding a little fruit juice when fruit is included in the salad, or some soy sauce and sesame oil for an Asian-style dressing, or your favorite hot sauce for a South-western dressing; or whisk in a little mayonnaise or sour cream to use it on potato salad or coleslaw. Here’s the recipe:
Combine 1/4 cup white wine, red wine, or sherry vinegar, 1 teaspoon Dijon mustard, and 1/2 teaspoon kosher salt in a 1-cup glass measuring cup and whisk with a fork until the salt is dissolved. Slowly add 3/4 cup extra virgin olive oil in a stream, whisking. Cover and refrigerate; set out at room temperature for a few minutes before using .
Appears very much like my vinagrette dressing except when I make mine for a veggie salad I also add 1 tablespoon of chopped garlic and freshly ground pepper.
For four servings, in addition to a clove of minced or pressed garlic, I like to add two teaspoons of mushroom soy sauce to the basic recipe.