My Favorite Vinaigrette

Everyone who likes to eat fresh salads at home, and I hope all of you do, should have a good vinaigrette recipe that is flavorful & easy to make. I enjoy all sorts of vinaigrettes for my daily salads made with sherry, balsamic, white wine, red wine or champagne vinegars. Normally we tend to stick with a basic balsamic vinaigrette for everyday eating, but for those days when I want a bit more depth, a bit more flavor and some extra zip, I make a red wine version that I fell in love with at a local eatery.

My Favorite Vinaigrette

I asked the chef to share the recipe with me, but instead of giving me the actual proportions, he simply gave me the breakdown of ingredients. Not one to be daunted by something as simple as salad dressing, I went home and began to experiment with ratios.

This recipe is so easy and so delicious, that I highly recommend you try it at home soon. Perfect for those weekday dinners in which salads should play a role, you will find yourself wanting to make it time and time again. It has several ingredients, including fresh herbs that you can pick from your garden or herb pots (or buy at the store). Each ingredient is essential in making this perfect vinaigrette so don’t leave anything out.

Make some to have with your salad for dinner tonight or use it to marinate some chicken cutlets or other savory meat for grilling. Enjoy!

Vinaigrette Ingredients

2 tablespoons {30 ml.} extra virgin olive oil
4 tablespoons {60 ml.} canola oil
2 teaspoons {10 ml.} dijon mustard
2 tablespoons {30 ml.} red wine vinegar
2 tablespoons {30 ml.} chopped red onion
1 small garlic clove, minced
1/2 teaspoon {2.5 ml.} chopped, fresh rosemary (don’t use dried)
1/2 teaspoon {2.5 ml.} chopped, fresh thyme (don’t use dried)
salt & pepper

Yield: between 1/3 to 1/2 cup vinaigrette. Enough for 4-6 salad portions.

Note: The recipe can be multiplied many times over.

In a blender (the chef recommends using a Vitamix) or a small food processor, blend all of the ingredients (salt & pepper to taste) until you create a creamy emulsion and the ingredients are smoothly combined.
Taste for salt and pepper and adjust it accordingly.

The vinaigrette will keep in the refrigerator for up to 3 days.

Here is a light lunch or dinner. Serve grilled turkey tenderloin that's thinly sliced, a mesclun of baby greens & sliced avocado drizzled lightly with my vinaigrette.

Delicious!

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