To change up this basic dressing add some blue cheese OR sour cream.
Simple Vinaigrette Dressing
- 6 T Red Wine Vinegar
- 2-3 heavy pinches of salt ( you can adjust later)
- Briskly whisk in 1 C Olive Oil by slowly pouring the oil while vigorously whisking. It helps to put it in the sink to avoid a mess.
- optional: garlic, shredded onion or fresh herbs
- If you want the flavor to hang on your tongue longer add a 3″ squeeze of anchovie paste from the tube OR 1 T of White Miso OR 1 T Tomato paste. (Tomato paste in a tube is good to have around so you don’t have to open a can for this bit of umami)
Whisk all the ingredients except the oil together in a bowl.
When well blended start whisking in the oil by droplets to form a smooth emulsion. Whisk , whisk, whisk. You might be tempted to use a blender but a whisk has more love, is simpler and won’t burn the oil like blenders tend to do. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt and pepper.