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.