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Perfectly Easy Restaurant-Style Vinaigrette

Few things elevate a dish like the perfect vinaigrette. A well-crafted basic vinaigrette can transform a simple salad.

A white bowl overflowing with a vibrant green salad on a white wood counter. Stacked white plates and a glass jar filled with a golden vinaigrette are positioned behind the bowl.

More than just an oil and vinegar dressing, a basic vinaigrette is a symphony of flavours, balancing acidity, sweetness, and savoury notes. While the idea of crafting a restaurant-style vinaigrette might seem daunting to some, it’s a skill that can be mastered with a little understanding of technique and flavour balance.

The Secret to Restaurant-Style Salads: Easy Basic Vinaigrette

At its core, a vinaigrette is a simple emulsion of oil and acid, typically vinegar or citrus juice, seasoned with salt, pepper, and other flavourings. The magic lies in achieving the right balance of these elements to create a lush dressing. While the basic formula is straightforward, there is ample room for creativity and experimentation when it comes to choosing ingredients and flavour combinations.

Ingredients for a Versatile Vinaigrette Dressing

The foundation of any vinaigrette is high-quality oil and acid. A neutral oil allows for experimentation with flavours like different fruit juices, fresh herbs, or meat drippings. Olive, avocado, walnut, or sesame oil might overpower the other flavours. Similarly, various acids can be used, including vinegar (such as red wine, white wine, or balsamic). A tablespoon of water, meat drippings (chicken or steak, depending on what you’re serving), citrus juice (orange or grapefruit), or even fruit juices cuts the dressing with extra flavour.

In addition to oil and acid, basic vinaigrettes often incorporate flavorings such as minced shallots, garlic, herbs (such as basil, thyme, or parsley), mustard, honey, or spices (such as cumin, paprika, or chili flakes). These ingredients add depth and complexity to the dressing, transforming it from a simple emulsion into a culinary masterpiece.

Making the Basic Vinaigrette

While making a vinaigrette is a relatively simple process, there are a few key techniques that can help ensure success.

Mellowing the Allium Flavours of Shallot and Garlic

Allium flavours, like those found in shallots and garlic, involves a process of reducing their sharpness and intensity while enhancing their natural sweetness and depth of flavour. Alliums, which belong to the onion family, are known for their pungent aroma and taste. While they can add complexity and depth to dishes, their strong flavours can sometimes overpower more delicate ingredients. Mellowing these flavours is particularly important when using alliums in raw preparations, such as vinaigrettes or salads, where their harshness can be more pronounced.

There are several processes to soften the allium flavours:

  • Cooking: Cooking shallots and garlic softens their texture and mellows their flavours. When heated gently in oil or butter, the sugars in the alliums caramelise, resulting in a sweeter, more nuanced flavour. 
  • Blanching: Blanching involves briefly immersing the alliums in boiling water, then transferring them to ice water to stop the cooking process. This technique helps to soften the intensity of their flavours while preserving their natural sweetness. 
  • Marinating: Marinating sliced or minced shallots and garlic in an acid-based liquid, such as vinegar or citrus juice, can help to mellow their flavours over time. The acidity of the marinade helps to break down the harsh compounds in the alliums, resulting in a smoother, more balanced taste. Marinating is a common technique used in the preparation of vinaigrettes and marinades, where the alliums are meant to infuse their flavours into the liquid.
  • Pickling: Pickling involves preserving shallots and garlic in a solution of vinegar, sugar, and spices. The pickling process extends the shelf life of the alliums but also mellows their flavours over time. The acidity of the vinegar helps to neutralise some of the sharpness of the alliums, while the sugar adds sweetness and complexity.

The benefits of marinating the shallots and garlic in this basic vinaigrette recipe include:

  • Enhanced Flavour: Mellowing allium flavours brings out their natural sweetness and depth, enhancing the overall flavour profile of a dressing. By softening their sharpness, other ingredients can shine through more prominently.
  • Balanced Taste: Mellowed allium flavours contribute to a more balanced and harmonious taste in dishes. Instead of dominating the palate, they complement other ingredients, adding complexity without overpowering the dish.
  • Versatility: Softened alliums can be used in a wide range of culinary applications, from salads and dressings to sauces, marinades, and condiments. Their smooth flavours make them more versatile and adaptable to different recipes and flavour profiles.

Building the Emulsion

Emulsifying a vinaigrette dressing involves combining the oil and vinegar to create a stable mixture where the oil droplets are evenly dispersed throughout the liquid. This process is achieved by slowly incorporating the oil into the vinegar while vigorously whisking or blending the mixture.

The key to successful emulsification lies in creating a temporary bond between the oil and vinegar molecules, facilitated by the presence of an emulsifier like mustard or mayonnaise. These emulsifiers help to stabilise the mixture by surrounding the oil droplets and preventing them from separating from the vinegar. As the oil is gradually added and the mixture is whisked or blended, a creamy, uniform emulsion forms, resulting in a smooth, well-integrated vinaigrette that coats and enhances the flavours of salads.

Emulsifying a vinaigrette requires patience, attention to detail, and the right balance of ingredients, but the end result is a dressing that beautifully marries oil and acid, adding depth and complexity to any culinary creation

Customising Your Dressing

Another important technique is seasoning the vinaigrette to taste. Start with a small amount of salt and pepper, then adjust as needed, keeping in mind that the flavours will intensify as the dressing sits. Don’t be afraid to experiment with other seasonings and flavourings to create a vinaigrette that suits your taste preferences and complements the ingredients in your salad, including fresh herbs.

However, to subtly change the flavour of this basic vinaigrette is replacing the water with fruit juice, or adding some of the jus from the cooked meat you plan to serve with the salad, for example, roast chicken drippings.

Finding the Perfect Balance

The key to a successful vinaigrette lies in achieving the perfect balance of acidity, sweetness, saltiness, and richness.

Adding mustard or mayonnaise to a vinaigrette introduces emulsifiers that play a crucial role in creating a creamy texture. Mustard contains compounds such as lecithin and mucilage, while mayonnaise contains egg yolks, both of which act as emulsifiers by forming stable bonds between the oil and vinegar molecules. When whisked or blended into the vinaigrette, these emulsifiers help to stabilise the mixture, preventing the oil and vinegar from separating and creating a creamy, uniform emulsion. As a result, the vinaigrette takes on a smoother, more luxurious texture, with a rich mouthfeel that coats the ingredients of a salad or dish evenly. Additionally, mustard and mayonnaise contribute their own distinctive flavours to the vinaigrette, adding depth and complexity while enhancing the overall taste experience. Whether used in a classic Dijon vinaigrette or a creamy Caesar dressing, the addition of mustard or mayonnaise elevates the texture and flavor of the vinaigrette to new heights.

It’s also important to consider the ingredients in the salad itself when crafting a vinaigrette. A delicate salad of mixed greens might benefit from a light, citrusy dressing, while heartier ingredients like roasted vegetables or grilled meats can stand up to a more robust vinaigrette with bolder flavours.

Experimentation and Creativity

One of the joys of making vinaigrettes is the opportunity for creativity and experimentation. Once you’ve mastered the basic technique, don’t be afraid to branch out and try new ingredients and flavour combinations. Mix and match oils, acids, and flavourings to create your own signature vinaigrettes that reflect your personal taste.

A close-up of a white bowl piled high with a variety of colorful lettuce greens, drizzled with a glistening dressing, on a white wood counter. Stacked white plates and a glass jar containing a golden vinaigrette sit beside the bowl.

Building Your Perfect Salad

Building a delicious, tall salad by layering flavours is akin to creating a culinary masterpiece.

Start with a foundation of crisp lettuce leaves, providing a freshing base. Next, drizzle some of your vinaigrette dressing, followed by a decadent layer of richness, whether it be crumbled feta, delicate parmesan shavings, or grated frozen goat cheese, each adding depth and complexity to the ensemble. To add texture and crunch, a scattering of bread crumbs, a medley of nuts and seeds, or crispy onions provides contrast and excitement with every bite. With each layer thoughtfully assembled, the salad emerges as an impressive, Insta-worthy dish, bursting with flavour in every layer.

Choosing the perfect lettuce is essential for crafting a salad that is visually appealing and deliciously satisfying. With several varieties to choose from, each boasting its own unique flavour, texture, and appearance, selecting the right lettuce sets the stage for culinary success.

  • Crisp and refreshing iceberg lettuce offers a satisfying crunch and a mild, sweet flavour, making it a versatile option for salads of all kinds.
  • Vibrant green romaine lettuce boasts a slightly bitter taste and sturdy leaves, perfect for hearty salads with bold flavours and textures.
  • Delicate butter lettuce, with its tender, buttery leaves, lends a subtle sweetness and a soft texture, ideal for delicate salads with gentle flavours.
  • Peppery rocket adds a zesty kick and a distinctive, spicy flavour, while sturdy kale brings earthiness and a hearty chew to salads.

Whether choosing crisp and crunchy or tender and delicate, the perfect lettuce elevates any salad, providing a fresh and vibrant canvas for a symphony of flavours and textures to unfold.

Check out the FAQs for tips to help you select the best lettuce and how to revive wilted lettuce

Loved the LBD of Salad Dressings?

Like a little black dress, a vinaigrette salad dressing is versatile and perfect for every occasion. If you try this recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with.

And if you’re looking for more fresh salads, try these:

Charred Summer Salad with Burrata, Corn, and Tomato

Burrata Salad with Grilled Nectarines, Pickled Shallots, and Pistachios

Caesar Salad with Chickpeas and Parmesan Potatoes

Frequently Asked Questions

Why water, citrus juice, or chicken jus?

This recipe offers versatility. Water thins the dressing for a lighter taste. Fruit juice adds a tangy zip. Chicken jus adds a savoury richness, perfect for heartier salads.

Can I use a different vinegar?

Yes, experiment with red wine vinegar, white wine vinegar, or balsamic vinegar for different flavour profiles.

What is Neutral Oil, and Should I Use it?

Neutral oil is any cooking oil that has a very mild smell and flavour. These oils are often taken from seeds, nuts, or fruits and then refined to eliminate most of their natural flavour ingredients. As a result, neutral oils have a neutral or nearly undetectable flavour, allowing the flavours of other ingredients in a meal to shine through.

Some typical types of neutral oils used in cooking are:

  • Canola oil
  • Grapeseed oil
  • Vegetable oil
  • Sunflower oil

Salad dressing is commonly made with a neutral oil for various reasons, including flavour, adaptability, and stability.

How long does the dressing last?

Store in an airtight container in the fridge for up to a week. The flavours will develop and deepen over time. However, if you use a meat jus like chicken drippings, the dressing should be used within three days.

How do I choose the perfect lettuce?

Here are some tips to help you select the best lettuce:

  • Appearance: Look for lettuce heads or bags of leaves that appear vibrant, with crisp, firm leaves that are free from wilting, browning, or discolouration. The leaves should be evenly coloured and free from spots or signs of decay.
  • Texture: Gently squeeze the lettuce leaves to assess their texture. They should feel firm and springy, with a slight resistance to pressure. Avoid lettuce that feels limp or rubbery, as this indicates that it may be past its prime.
  • Smell: Take a moment to smell the lettuce. Fresh lettuce should have a clean, grassy aroma. If the lettuce has a sour or off odour, it may be starting to spoil.
  • Stem: If purchasing whole heads of lettuce, inspect the stem end for signs of browning or decay. The stem should be intact and free from mushiness or sliminess.

Whether to use a whole head of lettuce or a bag of lettuce leaves ultimately depends on your preferences and needs. Whole heads of lettuce generally offer better flavour and texture since they are fresher and have not been processed. However, bagged lettuce leaves are convenient and save time since they are pre-washed and ready to use. If choosing bagged lettuce, opt for varieties that are still crisp and vibrant and check the expiration date to ensure freshness.

Can I refresh limp lettuce leaves?

Placing lettuce leaves in ice water for 30 minutes is a technique known as “crisping” or “refreshing” the lettuce. When lettuce leaves are exposed to cold water, the cells within the leaves absorb moisture, causing them to swell. This process helps to firm up the leaves and gives them a crisp, crunchy texture.

Additionally, soaking lettuce in ice water constricts the vessels within the leaves, slowing down the process of decay and extending the shelf life of the lettuce. This can be particularly beneficial for lettuce that has been stored for a while and is starting to lose its crispness.

The cold temperature of the ice water also has a refreshing effect on the lettuce, making it feel crisp and cool to the touch. This can be especially desirable for salads served as a refreshing side dish or on hot summer days when a crisp, chilled salad is particularly appealing.

A close-up of a white bowl piled high with a variety of colorful lettuce greens, drizzled with a glistening dressing, on a white wood counter. Stacked white plates and a glass jar containing a golden vinaigrette sit beside the bowl.
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A close-up of a white bowl piled high with a variety of colorful lettuce greens, drizzled with a glistening dressing, on a white wood counter. Stacked white plates and a glass jar containing a golden vinaigrette sit beside the bowl.

Perfectly Easy Restaurant-Style Vinaigrette

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  • Author: Jess Bunn
  • Total Time: 10 minutes
  • Yield: 1 cup
  • Diet: Vegetarian


Few things elevate a dish like the perfect vinaigrette. A well-crafted basic vinaigrette can transform a simple salad.



For the Perfect Basic Vinaigrette Dressing:

  • 1 shallot, very finely chopped
  • 1 garlic clove, finely grated
  • 1/2 tsp sugar or 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 Tbsp fresh chopped chives or parsley
  • 1/4 cup/60ml apple cider vinegar (ACV)
  • 1 Tbsp water/chicken jus/orange or grapefruit juice
  • 3/4 cup/180ml neutral oil
  • Pinch of salt and pepper to taste

Lettuce Mix (mix and match)

  • 1 chicory head
  • 150g bag mixed salad
  • 1 gem lettuce head
  • 1/2 bag Lambs lettuce or rocket (about 80g)

To Finish:

  • Add Richness: Grated Parmesan, blobs of goat cheese, or crumbled feta.
  • Add Crunch: 1/3 cup toasted seasoned breadcrumbs, crispy shallots, roasted nut and seed mix.


  1. Begin by thoroughly washing all the salad greens to remove dirt and grit. Place them in a large bowl of cold water along with a tray of ice. Let them soak for 30 minutes to revive the leaves and make them perky and crisp.

Meanwhile, prepare the dressing.

  1. Dice the shallot finely and combine it with apple cider vinegar and honey in a bowl. Add salt, pepper, and grated garlic. Let it sit for 2-3 minutes to mellow the alliums’ flavours.
  2. Whisk in the Dijon mustard gradually, then slowly whisk in neutral oil until emulsified. Add fresh chopped herbs and water/citrus juice/chicken jus. Set aside.

After 30 minutes, drain and spin dry the lettuce.

Start plating up the salad.

  1. Begin with larger leaves at the bottom of the serving dish, such as gem lettuce.
  2. Layer other lettuce varieties around it.
  3. With each layer, drizzle some dressing and add a handful of grated Parmesan or crumbled cheese.
  4. Sprinkle with seasoned toasted breadcrumbs or other crunch elements.
  5. Continue layering the salad with leaves, dressing, cheese, and crunch elements until you have a nice high pile of salad.
  6. Finish with more dressing, plenty of Parmesan, and a final sprinkle of crunch elements.
  7. Serve immediately to enjoy the crispness and freshness of the salad.
  • Prep Time: 10 min
  • Category: Salad
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