I like the tart-sweet balance. I started by using this with kale, but it’s become my go-to dressing for any kind of salad.
Juice of 1 lemon
¼ tsp salt
¼ c olive oil
1 ½ tsp maple syrup
2 Tbsp chopped fresh herbs (I usually use garlic chives or fresh basil)
Whisk together lemon juice and salt. Add olive oil and whisk until well combined. Whisk in maple syrup. Stir in herbs.
Alice Waters’ Basic vinaigrette
Alice Waters’ book The Art of Simple Food is our kitchen bible. If she says it will be good, it is. Here is her very basic vinaigrette recipe, which she recommends mixing just before serving.
Pour into a small bowl:
1 Tbsp red wine vinegar (I often use apple cider vinegar)
Fresh ground black pepper
Stir to dissolve the salt, taste, and adjust if needed. Use a fork or small whisk to beat in, a little at a time:
3 to 4 Tbsp extra-virgin olive oil
Taste as you go and stop when it tastes right.
Optional: add garlic and/or diced shallot to the vinegar, or fresh herbs to the finished dressing. Or beat in a little mustard before adding the oil.