Whipping up a classic vinaigrette dressing is like giving your salads a little black dress moment. It's simple, timeless, and elevates your greens with just a few pantry staples. Let’s dive into making this tangy, balanced dressing that’ll become your go-to for fresh salads.
Olive oil is the backbone of this dressing, providing richness and a silky texture. Choose a good quality extra virgin variety for the best flavor. Red wine vinegar brings the necessary acidity to balance out the oil. It's tangy, with a gentle fruitiness. Dijon mustard acts as an emulsifier, helping the oil and vinegar blend beautifully while adding a slight heat. Garlic gives the dressing a punch of flavor, enhancing the overall taste. Salt and freshly ground black pepper are your basic seasonings here, so adjust them to your liking as they bring the flavors together. Honey adds a subtle sweetness to soften the acidity, while lemon juice provides a fresh, zesty finish.
Start by grabbing a small bowl. Toss in the red wine vinegar, Dijon mustard, minced garlic, salt, black pepper, honey, and lemon juice. Whisk these together until everything is nicely blended. It should look like a slightly thickened, uniform mix. Now, here's the important part: slowly drizzle in your olive oil while whisking continuously. This step is key to emulsifying the dressing, which means making the oil and vinegar play nicely together without separating.
Once fully combined, give it a taste. Adjust the seasoning if necessary — maybe a pinch more salt or a dash more vinegar if you're a tangy fan. And there you have it! You can use this immediately to dress up your favorite salad or store it in an airtight container in the fridge for up to a week.
This vinaigrette is perfect drizzled over a simple green salad or mixed into a grain bowl for added flavor. It pairs wonderfully with roasted vegetables or as a marinade for chicken or tofu. For a quick, elegant appetizer, try it over sliced tomatoes and fresh mozzarella.
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