Also known as vinaigrette (French for ‘little vinegar’) this is a fairly thick salad dressing made from a mixture of olive oil, wine vinegar (red, white or balsamic) and salt and pepper, to which various flavourings can be added such as herbs, mustard, honey or chilli.
Warm salad of broad bean, mangetout, peas, roasted beetroot and mozzarella
There are plenty of ready-made bottled versions of vinaigrette to try, but it’s very quick and easy to make yourself. Just put all the ingredients into a jam jar, seal and shake well.
The standard ratio for a vinaigrette is three parts oil to one part vinegar but it’s best to experiment until you find a combination you like. Drizzle it over raw or warm salads, or salad starters such as avocado halves or pan-fried asparagus.
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