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This vinaigrette is more about ratio in order to achieve that perfect balance rather than exact quantities. Once you have the right ratio you can easily scale this vinaigrette up or down depending on the size of the salad you wish to dress.

Method:

  • In a small mixing bowl, whisk together 4 parts extra virgin olive oil and 1 part acidulant.
  • I do a mix of red wine vinegar and Vino Cotto to make up the acidulant aspect - 2/3 Red Wine Vinegar and 1/3 Vino Cotto.
  • Season to taste with sea salt and freshly ground black pepper.