How to Make an Oil and Vinegar Salad Dressing (2024)

• Thisoil and vinegar recipe calls for salad oil, which means anything from safflower oil to canola oil to grapeseed oil. You could, of course, use something with a bit more of a distinctive flavor, such as walnut oil, avocado oil, or olive oil.
• While this vinaigrette recipe calls for white wine vinegar, other kinds of vinegar can add flavor. Red wine vinegar adds excellent flavor, and balsamic is terrific and will take you in a whole different direction. The only thing you should stay entirely away from is plain distilled white vinegar, which is good for household cleaning, but not so much for salad dressings.
• When experimenting with flavor combinations, be sure to taste and adjust as you go. A good way to taste is by dipping a piece of lettuce in the dressing.
• Freshly ground black pepper is the best. Those little boxes of pre-ground pepper are 90 percent stale before you even get them home.
• Store leftover oil and vinegar dressing in a sealed container in the fridge for up to five days. Let come to room temperature and shake well before using.

• A teaspoon of honey and/or mustard will not only add flavor but will also help stabilize the emulsion so the dressing won't separate as quickly.
• A squeeze of citrus, like lemon, lime, orange, or blood orange can be a nice addition.
• Finely chopped fresh herbs like parsley, tarragon, or thyme add fresh flavor. Dried herbs are also good for mixing up the flavor. Anything from dried rosemary to oregano to red pepper flakes works nicely.
• For a garlic vinaigrette, add one garlic clove finely grated or minced to the mixture.

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