Make a vinaigrette
For a vinaigrette, you need four basic ingredients: oil, vinegar, salt and pepper. The rest is just flourish, depending on your tastes, moods and dishes to season.
In a large salad bowl, put two pinches of salt. Add 2 tablespoons vinegar and stir to dissolve the salt. Adding salt last would be a mistake because only vinegar can dissolve it.
Add, once the salt dissolves, a few turns of pepper mill.
Pour 4 to 6 tablespoons of oil. With a whip, beat energetically to emulsify.
Olive oil and lemon can replace oil and vinegar. Apply the same technique of dissolving salt in the lemon.
The mustard is not necessary but it brings a little spice and consistency to the vinaigrette. Add a teaspoonful after dissolving the salt in the vinegar and add the vinaigrette like a mayonnaise by pouring the oil in a small net, as you beat.
Roquefort can be added for a chicory salad. Crumble it and add it to a classic vinaigrette.
Pastis marvelously accompanies a salad of seafood. A teaspoon added to a classic vinaigrette is sufficient.
The choice of oil can flavor your salad dressings differently. Sunflower oil is often used because its taste is neutral and light. But you can think of walnut, hazelnut, grape seed or soy oils ...
Our advice
To make a lighter vinaigrette, replace half the oil with water or 0% fat-free cottage cheese. In this case, do not hesitate to flavor your vinaigrette of fresh herbs such as coriander or chives.
In a large salad bowl, put two pinches of salt. Add 2 tablespoons vinegar and stir to dissolve the salt. Adding salt last would be a mistake because only vinegar can dissolve it.
Add, once the salt dissolves, a few turns of pepper mill.
Pour 4 to 6 tablespoons of oil. With a whip, beat energetically to emulsify.
Olive oil and lemon can replace oil and vinegar. Apply the same technique of dissolving salt in the lemon.
The mustard is not necessary but it brings a little spice and consistency to the vinaigrette. Add a teaspoonful after dissolving the salt in the vinegar and add the vinaigrette like a mayonnaise by pouring the oil in a small net, as you beat.
Roquefort can be added for a chicory salad. Crumble it and add it to a classic vinaigrette.
Pastis marvelously accompanies a salad of seafood. A teaspoon added to a classic vinaigrette is sufficient.
The choice of oil can flavor your salad dressings differently. Sunflower oil is often used because its taste is neutral and light. But you can think of walnut, hazelnut, grape seed or soy oils ...
Our advice
To make a lighter vinaigrette, replace half the oil with water or 0% fat-free cottage cheese. In this case, do not hesitate to flavor your vinaigrette of fresh herbs such as coriander or chives.
