The Need To Know Classic That Is: Vinaigrette

With the E.coli warning on romaine lifted, why not welcome it back into your meal rotation with the use of a vinaigrette? You'll never be without a salad dressing as long as you remember the formula of three parts of oil to one part of vinegar/something acidic. Mix that with or without seasonings, and thanks to the process of emulsion, you've got salad dressing. Try it in this recipe that's a great alternative to the regular go-to use for romaine that is the Caesar salad:

Ingredients:

180 mL olive oil
45 mL lemon juice (fresh, if possible)
10 g chopped fresh dill
5 g Dijon mustard
2.5 g teaspoon salt
1.25 g teaspoon granulated sugar
1.25 g teaspoon pepper
1 romaine lettuce
40 g shredded radicchio lettuce
40 g thinly sliced radish

1. Mix everything that isn't lettuce or radish together in one of three ways:
• in a blender on the appropriate setting
• whisked briskly in a bowl
• poured in a sealed container, and shaking the hell out of it for about 15 seconds
2. Tear the romaine lettuce into bite-size pieces. In a large bowl, toss the romaine, radicchio, and the radishes together. Add the dressing, then toss your salad to give everything a good coating, and serve.