When I first got to France I was shocked to discover that there’s absolutely no “French dressing” to speak of. You also won’t find Ranch (but how do they survive?!). So what kind of dressing is there in France? Vinaigrette, vinaigrette, and more vinaigrette.
Let’s face it, a lot of salad dressings are so full of calories that you may as well eat a burger. And even if you’re not counting calories, you have to admit that those thick dressings cover up the flavor of the salad (maybe that’s the point?).
If you’re looking for something light that will bring out the flavors of your fresh ingredients, I’ve got just the thing! While there are many variations of vinaigrette, here’s the recipe most people use.
Ingredients (for 2 servings)
– 1 teaspoon of dijon mustard (tip: buy the kind in a glass jar not a plastic tube)
– 2 tablespoon balsamic vinegar
– 3 tablespoons olive oil
– a pinch of salt
1. Mix the mustard, the balsamic vinegar, and the salt until combined.
2. Add the olive oil and mix until combined.
Et voilà! It’s that easy. And in just a couple minutes, you’ve got your light yet tasty vinaigrette.
I usually make my vinaigrette fresh every time, but you can obviously double, triple, quadruple or however-many-you-want-ple this recipe so you always have it on hand.
Keep in mind that if you make a bunch in advance, you’ll need to mix it every time you use it because the oil and vinegar will separate. I recommend putting it in a jar or bottle so you can just shake it until it’s smooth.
Now go, vinaigrette it up!