Simple Salad with French Vinaigrette

French Vinaigrette


A simple salad uses one vegetable, such as lettuce, sliced cucumbers, shredded carrots, or roasted beets and is dressed with a vinaigrette or creamy salad dressing.

Watch the Simple Salad Video Here:

Vinaigrette Ratios

A simple rule of thumb for a basic vinaigrette is 3 parts
oil to 1 part acid, such a vinegar or citrus juice, salt and pepper, which creates a nicely balanced dressing.

French Vinaigrette

Want a tangier dressing? Use 4 parts oil to 2 parts acid, salt and pepper.

Dress up the vinaigrette by adding minced garlic, shallots, fresh or dried herbs, spices, tomato paste and/or cheese.

French Vinaigrette

Food Safety Tip:

Make small batches when using fresh aromatics, such as garlic, shallots or herbs. The bacteria in dirt is anaerobic, meaning it survives in oxygen-free environments like vinaigrettes or salad dressings. Keep in the refrigerator only for 2- 3 days only.

Use the dressing sparingly – just enough to coat the vegetable and nothing pooling in the bottom of the bowl.

French Vinaigrette

French Vinaigrette

Simple Salad with French Vinaigrette
Recipe type: Salad, Vinaigrette
Makes: ¼ cup
A classic French vinaigrette is not what we American’s are used to. It’s not orange nor is it creamy. It’s a vinegar and oil mixture with Dijon mustard, minced shallot and some minced herbs with a pinch of salt and pepper. In Europe, the salad is often served between the main course and dessert as a palate cleanser. It’s quite refreshing!
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced shallots
  • ½ teaspoon Dijon mustard
  • pinch of coarse salt
  • a few turns of the pepper mill
  1. Place the oil, vinegar, shallots, mustard, salt and pepper in a jar. Let sit for at least 30 minutes.
  2. Shake and pour over 4 cups shredded lettuce.



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