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1
Put the salt, mustard, and vinegar in a small jar (I find an empty Dijon-mustard jar a good size), and shake it to dissolve the salt.
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2
Pour in the olive oil, and shake again thoroughly.
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3
Now taste, and adjust the seasonings to your liking.
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4
Pour about 1 tablespoon over your salad, toss thoroughly, and taste again to determine how much more you want to add.
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5
Try using fresh lemon juice instead of vinegar to vary the flavor, starting with 2 teaspoons and adding more after youve tasted.
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6
The lemon accent is particularly pleasant with young greens, but I prefer a good wine vinegar for everyday use.
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7
White-wine vinegar, champagne vinegar, and occasionally a good balsamic are all welcome for a change.
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8
Add a small, finely chopped shallot (or a portion of a large one) to the vinaigrette, and shake well.
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9
Or, if you want a more assertive dressing, mash a small clove of garlic with a little salt, and shake that up with the dressing.
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10
It is better to add both shallots and garlic shortly before dressing the salad, because they dont keep well in the dressing, even if its refrigerated.
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11
The same goes for herbs; if you want to add a little fresh tarragon or basil or dill, do it just before dressing.
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12
Some cooks prefer to make their dressing in a salad bowl, then plop the greens on top and toss.
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13
But I find that you are less in control, not knowing how much dressing youll need for the amount of greens youll be using.
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14
Better to use the Italian method, which is to salt the salad lightly, then slowly pour on enough olive oil to lightly coat the greens, and finally sprinkle on just enough vinegar to add the zestall the time tossing and tasting.
