Basic Vinaigrette
A good, puckery vinaigrette has a ratio behind it: three parts oil to one part acid. Acid can take the form of vinegar or citrus juice. “Once you understand that, you got this,” says chef Hugh Acheson. “Add whatever you want. Go flavor-crazy. Shake that jar. Work those forearms.” If you make too much, it will keep in the fridge for seven to 10 days in a sealed container. Slideshow: More Salad Dressing Recipes
How to Make Thomas Keller's Creamy Mustard Vinaigrette
Salads just got better.
Coriander Vinaigrette
Chef Susan Feniger amps up her supersimple vinaigrette with toasted coriander and fresh cilantro. Slideshow: More Salad Recipes
Citrus Vinaigrette
White balsamic vinegar is the magic ingredient in this tasty citrus vinaigrette from cookbook author Joanne Weir. Slideshow: More Salad Dressing Recipes
10 Fruit Vinaigrettes for People Who Hate Fruit Vinaigrettes
Made fresh at home, fruit vinaigrettes are delicious. Here, 10 recipes to try.