Every cook needs to master a vinaigrette, the tangy dressing preferred in France for salad greens. To most palates, a ratio of three parts oil to one part vinegar is just about right, but feel free to adjust those proportions to suit your taste. To vary the vinaigrette, replace some of the olive oil with walnut oil or substitute sherry vinegar or lemon juice for the wine vinegar. Southeast Asian fish sauce is definitely an unconventional addition, but it adds an indescribable depth to the dressing.
This basic vinaigrette is not just for lettuces. It can dress a tomato or beet salad, grilled vegetables or fish. It will stay fresh tasting, if refrigerated, for about a day.
In a small bowl, whisk together the mustard, shallot, and
vinegar. Gradually whisk in the olive oil.
Whisk in any or all of the optional additions. Season to
taste with salt and pepper.
