Return to all recipes | Previous Recipe: French Vinaigrette | Next Recipe: Beet Salad with Blue Cheese and Walnut Oil Dressing

Oil and Vinegar Dressing

According to Italian cookbook author Marcella Hazan, salad dressing is a process rather than an object, a verb rather than a noun; it is the act that transforms greens and vegetables into a salad. Although the method is uncomplicated, the ingredients -- salt, olive oil, and vinegar -- must all be immaculate like the ones offered in this recipe.

  1. For green salad, make sure leaves are quite dry. Sprinkle small amount of salt on salad (more can be added later).
  2. Drizzle enough oil (use a tablespoon to distribute oil rather than pouring directly from the bottle) to coat salad greens or vegetables. Give them a surface gloss, but not so much to make the salad soggy.
  3. Add vinegar, so that a hint of tartness appears, but does not overwhelm.
  4. Toss salad taking care not to bruise delicate greens. Taste and correct seasonings for oil, salt, or vinegar and add black pepper and herbs, if desired. Serve immediately.

Adapted from: The Classic Italian Cookbook by Marcella Hazan