This Simple Vinaigrette, like many home-made salad dressings, is one of the easiest things to make in your own kitchen. There’s absolutely no comparison between fresh home-made vinaigrette and what passes for vinaigrette at the grocery store — fresh is always best. Not only is the flavor far better, you won’t be mucking it up with all the unhealthy chemicals and big-word ingredients that are found in literally everything that’s packaged and sold.
Not to mention the fact that these days we know about all the wonderful health benefits of a diet that includes extra-virgin olive oil (evoo). When you make your own salad dressing you get to choose the oil it’s made with, and evoo is, dare I say, ALWAYS the best choice. The vast majority of store-bought dressings are made with soybean or canola oil and rarely, if ever, include even a portion of evoo. Do yourself a favor and make up a bottle of this Simple Vinaigrette. Once you taste it, you’ll never go back to store-bought.
Store your Vinaigrette on the kitchen counter — no need to refrigerate.
- 1 medium shallot, minced
- 1/4 c vinegar, any type you choose
- 1 c evoo
- 1/2 t salt
- 1/4 t ground pepper
- Mix all ingredients in a jar with a tight-fitting lid. Shake!
- Let the dressing sit at least 10 minutes before dressing a salad or serving. This allows the flavors to mingle and the shallots to soften.
- Taste and adjust S & P to taste, if needed.
Optional variations: You can change the flavor of your salad dressing by using assorted vinegars such as red or white wine vinegar, balsamic or rice vinegar, or by adding a splash of lemon juice. Other options are to experiment with herbs and spices such as basil, oregano, dill.