Classic Vinaigrette

Updated Mar 24, 2026

Everyone needs a classic vinaigrette in their repertoire. It’s perfect to toss with mixed greens as a very simple, but delicious, side dish. It’s equally delicious drizzled over steamed or grilled vegetables, like green beans, asparagus, and artichokes. It even works to enliven simply prepared fish, chicken or meat.

The ratio is 3:1, 3 parts oil to one part acid. From there, you can go absolutely buck wild! Use whatever oil strikes your fancy; vary the acid from sharp vinegars to bright citrus juices. To make a creamy version, add a dollop of mayonnaise to the mix. Play with minced herbs, citrus zest, and different mustards. Add a touch of honey or maple syrup. The possibilities are endless!

There is an art to dressing delicate greens, and I’m going to share it with you, because there’s nothing thrilling about a soggy salad. Tender baby leafs are easily drowned by vinaigrette. Their light, fluffy quality allows them to easily fill a giant bowl, making you think you need a hearty glug of dressing to coat them. Halt before you proceed! Start very conservatively. Add just a tablespoon of dressing, and toss, adding more as needed, gently tossing until the salad is just lightly coated. Taste a leaf. Sprinkle the salad with salt, if needed, and toss again. For the sake of of crispness, this should be the last thing you do before dinner is served.

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Classic Vinaigrette

By: Jennifer Pallian BSc, RD

Everyone needs a classic vinaigrette in their repertoire. Perfect tossed with mixed greens, drizzled over steamed or grilled vegetables, or to enliven simply prepared fish, chicken, or meat.

Prep Time: 2

Cook Time: 0

Total Time: 2

Servings: servings (2 tbsp each)

Ingredients

▢ 3 tbsp olive oil
▢ 1 tbsp vinegar sherry, champagne, red wine, or white wine
▢ ½ tbsp shallot minced
▢ ½ tsp Dijon or grainy mustard
▢ ¼ tsp kosher salt or to taste
▢ ⅛ tsp freshly ground black pepper or to taste

Instructions

Measure all ingredients into a glass jar, secure the lid, and shake well to combine.
Taste and adjust salt and pepper as needed. Dress salad greens conservatively, starting with 1 tbsp and tossing, adding more as needed until leaves are just lightly coated.

Notes

Ratio: The classic vinaigrette ratio is 3 parts oil to 1 part acid. Scale up infinitely — double, triple, or quadruple as needed.

Oil: Olive oil is classic, but any good-quality oil works. Try walnut or avocado oil for a twist.

Acid: Sherry, champagne, red wine, and white wine vinegar are all great. Lemon or orange juice also works beautifully.

Mustard: Acts as an emulsifier and helps the dressing stay combined. Dijon gives a smooth result; grainy mustard adds texture.

Variations: Add a dollop of mayonnaise for a creamy version. Try minced fresh herbs, citrus zest, a different mustard, or a touch of honey or maple syrup.

Dressing greens: Start very conservatively — add 1 tbsp, toss, and add more as needed. Delicate baby leaves are easily overdressed. Season with a pinch of salt after tossing.

Storage: Keeps in the fridge for up to 2 weeks in a sealed jar. The oil will solidify when cold — just let it sit at room temperature for a few minutes and shake before using.