There is nothing to be scared at something so simple. Yes, they are always served at fancy restaurants, however, bear in mind that it requires no cooking and can be rustled up in 2 minutes.  It is just a case of balance of sweet and sour.  Oil and vinegar.  Your choice, but if you follow the basic 3:1 principle.  3 parts oil to 1 part vinegar and some seasoning, you won’t be far off the end result.

salad dressing ingredients
Basic salad dressing (vinaigrette)
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This is such a simple thing to have ready for your meat, fish or salad. You can make in advance and store in the fridge for weeks. Perfect the taste and you will come back to it time and time again. This version of a dressing was taught to me at Leith's cookery school.
Servings
Prep Time
2min
Cook Time
0min
Servings
Prep Time
2min
Cook Time
0min
salad dressing ingredients
Basic salad dressing (vinaigrette)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is such a simple thing to have ready for your meat, fish or salad. You can make in advance and store in the fridge for weeks. Perfect the taste and you will come back to it time and time again. This version of a dressing was taught to me at Leith's cookery school.
Servings
Prep Time
2min
Cook Time
0min
Servings
Prep Time
2min
Cook Time
0min
Ingredients
Servings:
Units:
Instructions
  1. Add the salt and pepper into a small bowl. Then add the vinegar, which will melt the salt. Stir. Now add the oil and whisk well. Just remember the ratio of 3:1 - 1 part vinegar to 3 parts oil. Which oil and vinegars you use is your choice. You could use balsamic vinegar and olive oil, which are the most popular choices.
Recipe Notes

Calories based upon 3 tablespoons oil to 1 balsamic vinegar and 1/4tsp salt and pepper.

Recipe idea - lemon salad dressing with crayfish tails and baby leaves and rocket.  My favourite, quick lunch!

Other flavours to consider:

  • Classic; 2 teaspoon of dijon mustard, 2 teaspoon of red wine vinegar and 6 tablespoons of olive oil.
  • Lemon & olive oil; 1 tablespoon of lemon juice, 3 tablespoons of olive oil, salt and pepper to season.
  • Honey & mustard; garlic clove crushed, 2 teaspoons of dijon mustard, 2 teaspoons of runny honey, 3 tablespoons of white wine vinegar, 100ml rapeseed oil, salt and pepper to season.

 

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Nutrition Information

Amount Per Serving
Calories 102kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
11g
1g
492mg
0.3g
0.1g
0.002g
0.1g
17%
5%
21%
0%
0%
0%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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Nutrition Information

Amount Per Serving
Calories 102kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
11g
1g
492mg
0.3g
0.1g
0.002g
0.1g
17%
5%
21%
0%
0%
0%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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