I would argue that you can have all the makings for a stellar salad, worthy of a James Beard award or something equally lofty, but if you dress it with some mediocre dressing you threw together at the last minute, the salad will quickly become forgettable at best, and jarring at worst. Case in point: I recently had a lentil salad at a restaurant that could have been amazing. But it missed the mark due to a tart lemon dressing that overwhelmed the flavors of the salad. It needed the rounded depth of sherry vinegar instead of lemon, and this made all the difference.
A good vinaigrette takes minutes to make, can almost always be made ahead, and keeps well in the refrigerator for a couple of weeks. Really, there’s no excuse for not having a couple on hand. So take a few minutes to whip this one up and throw it into the refrigerator. It’s perfect for a winter salad of bitter greens like kale, endive, chicory, spinach, mustard greens, frisee, radicchio, or escarole. Likewise it’s wonderful on Bibb or butter lettuce.
Feel free to add some fruit – sliced pears, pomegranate seeds, persimmon chunks, and avocado work great with this vinaigrette, and toss it all together just before serving. You might just skip the rest of the meal.
P.S. For the record, I wouldn’t use it in a lentil salad. Ever.
- Throw everything EXCEPT the olive oil into a blender, or the bowl of the food processor fitted with a metal blade. Whirl around enough to break up the pear.
- Add the olive oil and whirl to completely emulsify, about 1 minute or less.