Vinaigrette with Mediterranean Flavors

2 comments

Appears in Cook's Illustrated July/August 1996

A high ratio of oil to vinegar softens the harshness of supermarket vinegars and creates a foolproof emulsion in just seconds.

SERVES8 (Makes about 1/2 cup)

TIME10 minutes

WHY THIS RECIPE WORKS

For our salad dressing recipe, we wanted to emphasize the flavor of olive oil, enhanced but not upstaged by the other ingredients. We particularly wanted to avoid nose-burning excesses of vinegar or garlic in our vinaigrette recipe. We dete...

Print