THIS is a basic recipe for a Spanish vinaigrette that I use literally every week: one tablespoon aged sherry vinegar, three tablespoons extra virgin olive oil, plus salt and pepper to taste.
Things to consider: this is a temporary emulsion. You will have to shake it every time before using it. If you don’t have or can’t find good aged sherry vinegar, you can use whatever you have in your pantry.
Why do I like aged sherry vinegar? Because it tastes like home. I love the complexity of the aging process combined with the tangy acidity; it’s the perfect balance. Remember, the cool thing about this easy recipe is that you can make it with any vinegar you like (it’s an awesome ratio to have up your sleeve).
By the way, big fat YES! It must be extra virgin olive oil for your vinaigrette—in fact, the better the extra virgin olive oil, the better the flavour of your dressing. Pro tip? You can infuse it with garlic or Mediterranean herbs as well.
Use this as your master recipe, then tweak it to your taste. Remember, different vinegars have different levels of sharpness. If it’s too tangy, add more oil or a touch of sugar or honey. If it’s not tangy enough, add more vinegar or mustard.
One last thing! This recipe is for more than just leafy salads! Use it for any dish with steamed or boiled vegetables to make it tastier. Toss them while hot, and they will soak up the flavour.