When I lived in Paris, my dear friend Madeleine taught me how to make this Simple Salad Dressing. I have not bought a salad dressing in a store, since 2004. You can vary the dressing by changing the kind of vinegar (red wine, white wine, champagne, balsamic, lemon, lime, or orange), depending on what you are serving the salad with. When I make a Greek salad, I add oregano to the vinegar and olive oil. You can also add chives, a little minced garlic, or any herb you would like. It is important to dissolve the salt and pepper in the vinegar before you add the olive oil. You can double or triple this recipe depending on how many you are serving. My favorite lettuce is arugula with a little grated parmesan cheese. This beautiful cherry bowl was hand turned by Carl Winter, and can be purchased at the Mead Meadow Shop.
Prep Time: 5 minutes
Cook Time: none
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 tablespoon vinegar, your choice (balsamic, red wine, champagne etc.)
3 tablespoons extra virgin olive oil
- In a small bowl or a jar, add sea salt and pepper.
- Add vinegar and stir or shake, until the salt is dissolved.
- While whisking add the olive oil. If using a jar, add olive oil and shake.
Serve: Toss into lettuce of your choice right before serving.