Easy Vinaigrette Recipes

4 Jan

by Green Gourmet K

I don’t know about you but I am in desperate need of a mostly vegetable diet after all the bread, stuffing, turkey, gravy, grits, biscuits, shrimp, oysters, blue crabs, oh and did I mention pumpkin pie with ginger snap crust and whipped cream?!  My plan is to up the fruit and vegetable intake and seriously decrease the breads and meats.

I love salads but they can get a little boring, unless you change them up from day to day.  One great way to do that is to make your own fresh vinaigrette or salad dressing.  Salad dressing is so easy and simple to make that it just doesn’t make sense to buy dressing and have multiple bottles taking up space in your fridge.  A fresh lemony vinaigrette is great, not only over salad greens, but on steamed vegetables.  I love that with a few tweaks I can alter my basic vinaigrette and create something new.

You only need a few things on hand for a simple vinaigrette: good oil (I like olive oil), vinegar (white wine, red wine, champagne, sherry, or balsamic), and salt and pepper.  If you have lemon juice you can swap that in whole or in part for your vinegar.  There are a few other things that can be added to make your vinaigrette more complex and special:  good dijon mustard,  garlic, green onion,shallots, fresh or dried herbs.

Below is a basic, but elegant, vinaigrette recipe and then a few simple variations that I use all the time.  I love to mix everything in a little jar, like a left over jelly jar, and then I have vinaigrette for a few salads and it mixes very easily.  It will keep for several days in the fridge.  I like a strong vinegar or lemon taste, but you may not, the beauty of vinaigrettes is that you can tweak the ingredients until you like it.

Julia Child’s Basic Vinaigrette Recipe

(from Kitchen Wisdom – great book for beginner cooks)

Julia calls this a “bare-bones” recipe but my recipes below are even more simplified.

This serves 6-8.

1/2 tbsp finely minced shallot or scallion

1/2 tbsp dijon-type mustard

1/4 tsp salt

1/2 tbsp freshly squeezed lemon juice

1/2 tbs wine vinegar

1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil

freshly ground pepper

Julia also suggests shaking all of the above ingredients in a jar.

Basic White Wine Vinaigrette

(this serves two large salads or four small side salads, lightly dressed)

3 tbsp olive oil

1 tbsp white wine vinegar

sea salt or kosher salt and freshly ground black pepper

dried or fresh herbs – 1-2 tbsp

Lemon Vinaigrette

(this serves two large salads or four small side salads, lightly dressed)

3 tbsp olive oil

1 tbsp lemon juice

1/8 tsp dijon mustard

salt and pepper

This is great over steamed broccoli or green beans.


One Response to “Easy Vinaigrette Recipes”


  1. It’s Chicken Week- Parmesan Chicken « The Green Gourmets - February 23, 2011

    […] 1 recipe Lemon Vinaigrette […]

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