Whenever I refer to “a simple vinaigrette,” this is usually what I am talking about. I would say some version of it is on my dinner table 90% of nights. The formula for it comes from The Silver Palate, one of the first cookbooks I ever owned. I was so young I didn’t even know that dressing came in anything other than a bottle with Paul Newman’s face on it. I love it because it’s so flexible — you really can’t go wrong using any vinegar and any herb you have on hand and if you use a straightforward vinegar (like red or white wine), you can have fun with punchy add-ons.
To make: In a small jar or measuring cup, shake or whisk 1 tablespoon Dijon mustard, 1/4 cup vinegar (red, white, white balsamic, sherry), 1 tablespoon lemon juice, 1/2 teaspoon sugar, salt and pepper, fresh chopped herbs (parsley, chives, tarragon, dill, basil). Once mixed, shake or whisk 1/2 cup oil (1/3 cup if you like your dressing more “aggressive”) into jar in steady stream until emulsified.
Punchy Add-ons: A scoop of pesto (any kind, basil, pesto, etc), mayonnaise, miso, yogurt, soy sauce.
