Updated July 2026
Photography by Pascale's Kitchen Studio
A great vinaigrette is the simplest and most essential of all salad dressings — and one of the first things a French child learns to make in the kitchen. The ratio of oil to vinegar is the foundation: three parts oil to one part vinegar, seasoned with a good pinch of salt and pepper and whisked together until emulsified. Once you have this basic formula in your repertoire, you will never reach for a store-bought dressing again. Use the best olive oil you have — it makes a genuine difference — and experiment with different vinegars: red wine, white wine, sherry or champagne, each bringing its own character to the bowl. Master this and every salad you make will be better for it.
If it separates, re-whisk it to recreate the emulsion. This vinaigrette can be used on all green salads. Use a lighter vinegar (white wine or perhaps an apple cider) when serving with delicate greens, such as mache (lamb’s lettuce) or butter lettuce. Use a more robust vinegar, such as Jerez or balsamic when serving heartier greens, such as mesclun, dandelion, arugula or spinach.
Watch Pascale make vinaigrettes on her You Tube Channel HERE
