A vinaigrette with only five ingredients is easy to teach students in the classroom — and it’s endlessly versatile in the kitchen, since it’s adjustable for taste or quantity. This recipe is the foundation for the larger batches in our school’s cafeteria salad bar.
Makes 3/4 cup
- 1/4 cup balsamic vinegar
- 2 tbs. Dijon mustard
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
In a small bowl, whisk together vinegar and mustard. Add the oil in a slow, steady stream, whisking constantly, until thickened and emulsified.
Taste and adjust seasoning as necessary.
Store in the refrigerator for up to two weeks.
Recipe courtesy of Miguel Villarreal. Find more recipes from Life Time Foundation here.