Simple Vinaigrette

We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 1 cup
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Ingredients

1/4 cup white, red or aged sherry vinegar

2 to 3 teaspoons Dijon mustard

1 small clove garlic, minced

Kosher salt and freshly ground black pepper

3/4 cup extra-virgin olive oil

Directions

  1. Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
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