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Method :
Put all the
ingredients into a screw-topped jar, shake well and use as required.
Makes 60ml (4 tbsp)
Undoubtedly the most useful basic-dressing
and one that may be varied in many different ways. The proportion of oil
to vinegar is open to discussion as individual preferences vary.
One part vinegar to three parts oil is a
fairly standard amount, although this can be made more acidic by using
more vinegar and less oil.
The oil may be varied in type according to
the salad that is being dressed: olive oil, virgin olive oil, hazelnut
oil, walnut oil and corn oil are the ones most frequently used in French
cookery.
As a general rule -
- Red wine vinegars are used for basic
green salads and meats;
- White wine vinegars are use with white
meats and some vegetables;
- Tarragon vinegar is used with fish and
white meats;
- Lemon juice is used with fish, some
vegetables and salads.
It is important to remember that any
dressing is intended to complement the salad, not dominate it.
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