Salads & Vinaigrettes

#Balancing Fat and Acidity

A vinaigrette is an emulsion of fat and acid, usually oil and vinegar or citrus juice. Mustard can add flavor and help hold the mixture together.

Three parts oil to one part acid is a useful starting point, but the proper balance depends on the ingredients. A strong vinegar may need more oil, while mild citrus may need less.

A vinaigrette should often taste slightly too intense on its own. Its flavor becomes milder once distributed over an entire bowl of greens.

The amount of dressing matters as much as its balance. The goal is to coat the salad lightly, not leave it dry or submerged. Toss the salad in a large bowl, taste it, and adjust before serving.