Salad Vinaigrette

With this recipe, I showed Shorey how to make a standard vinaigrette in a jar, so it can be ready as needed to dress a salad. The vinaigrette is not emulsified, so it has to be shaken each time it is used. For a variation, substitute 1 tablespoon toasted sesame oil or walnut oil for 1 tablespoon of the other oil.

The salad greens should be washed and dried thoroughly, cool but not ice-cold, and dressed with the vinaigrette no more than 30 minutes before serving. I like a mix of baby lettuce, preferably organic. When tossed with the vinaigrette, the greens will be glossy and shiny, without clumps of dressing attached to the leaves.

Makes 1 cup

• 3 tablespoons red wine vinegar
• 2 tablespoons Dijon-style mustard
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ⅔ cup peanut, grapeseed, safflower, or extra-virgin olive oil

Put the vinegar, mustard, salt, and pepper in a jar and shake well. Add the oil and shake again, so the vinaigrette is thoroughly mixed. It will not be emulsified, and the oil will separate out. Keep the dressing refrigerated until ready to use, and shake well before using.

To serve 1: Mix 2 loose cups salad greens with 1 tablespoon of vinaigrette.

To serve 4: Mix 8 loose cups salad greens with 4 tablespoons of vinaigrette.

To see how it’s done, go to www.surlatable.com/jacquespepin.