A Good Basic Vinaigrette

Paula

ingredients

A univerally good vinaigrette is made with the best quality of ingredients. The basic components are:
Extra virgin olive oil: The most fruity and flavorful come from Provence, others come from Tuscany, Spain, and Greece. Either store it in the refrigerator (although it will become cloudy and somewhat congealed) or buy in smaller quantaties and leave it at room temperature in a cool, dark place. But always look for “cold pressed” or “first pressed”.
A good vinegar: A good red or white wine vinegar, or a good cider vinegar or lemon juice is also agreeable.
Fruit vinegars, such as blueberry or raspberry, can enhance certain salads. An Italian balsamic from Modena has a bright flavor, less acidic than most vinegars and rich tasting.
Never buy herb-flavored vinegar. It is better to make your own, adding fresh tarragon, rosemary, basil, thyme, or chervil; whole garlic cloves and red pepper flakes to wine vinegar or cider vinegar. It will be ready in about two weeks.
You can use old red or white wine or flat champagne by using wine or champagne vinegar as a base for a vinegar mixture, at a proportion of 4 to 1, and leaving the mixture in a cool, dark place eight to ten days.
Kosher salt: This greatly enhances the oil and vinegar.
Black peppercorns: Freshly ground, it has more spiciness and taste than ready-ground pepper.
Garlic: Crush a clove and rub it into the salt, or float a toothpick impaled with a crushed clove in the vinaigrete, removing it just before using.
Mustard: Use the French-style Dijon mustart or dry hot mustard. Ot try course-ground country-style mustard which provides a sweeter taste. Blend mustard with salt, pepper, and vinegar, then mix with salt.
Herbs: Can use tarragon, chervil, parsley, chives, or if using tomatoes in the salad, use basil. Dill goes will with cucumber or tomato salads. Use either 1 tablespoon fresh or 1 tablespoon dried herbs, crushed in the palm of you hand with your thumb, to 1/2 to 3/4 cup binaigrette. Don’t use a variety of herbs; they will cancel each other out. A nice blend is one herb plus parsley.

directions

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Porportion is everything. You can use 3 to 4 parts oil to 1 part vinegar, depending on the heaviness of the oil and the sharpness of the vinegar. Some suggest 3 to 1; 2 to 1, or even equal parts oil and vinegar.
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Vinaigrette is best made in the empty salad bowl or jar. Make sure it is thoroughly blended before mixing it with the greens. It tasts best when freshly made; it loses pungency when it sits on the shelf or refrigerator.
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Try greens such as Bibb, arugula, dandelion, mustard, radicchio, escarole, endive, chicory, watercress, spinach, Boston, romain.
4
Wash greens before using and be sure that they are very dry so the dressing will adhere to the leaves. Crisp the lettuce before dressing it, or you will have a limp, soggy salad. Toss greens with dressing just before serving.
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JAMES BEARD’S BASIC VINAIGRETTE
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground pepper
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1-1/2 to 2 tablespoons white vinegar
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6 tablespoons fruity olive oil
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8 cups loosely packed greens
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Blend salt, pepper, vinegar and oil with a wooden spatual or fork. Start with 1-1/2 tablespoons vinegar, and more to taste. Toss with greens. Makes 1/2 cups dressing (4 servings).