VINAIGRETTE DRESSING FOR SALADS AND GRILLED VEGETABLES

    The delicious simplicity of pure virgin olive oil and the best vinegar makes salad greens and roasted vegetables sing!

    The usual ratio of oil to vinegar is 2/3 oil to 1/3 vinegar.

    Mustard (ground or prepared) fresh herbs or grated ginger make for marvelous additions.

    Vinaigrette Dressing

    2/3 cup extra virgin olive oil
    1/3 cup excellent vinegar (use much less with balsamic, since a little goes a long way)
    salt & pepper to taste

    Certain ways are considered the only ways for cooks set in their own perfection. Experiment and find the way or ways you prefer to make your vinaigrette dressing.

    In a small bowl whisk together the vinegar, salt and pepper. Add the oil in a slow steady stream while whisking until it has emulsified.

    Toss the oil onto the salad, add salt and pepper. Add the vinegar and toss again.

    Whisk (in a bowl) or shake (in a jar) all the ingredients together. Toss the dressing and salad.

    Ginger vinaigrette: Prepare the dressing a day ahead using grated fresh ginger root