Chef Hugh Acheson's deliciously puckery vinaigrette recipe is close to the platonic ideal of a salad dressing ... has a specific ratio behind it: three parts oil to one part acid.

“The flavors in homemade salad dressing have a vibrancy and freshness that store-bought just cannot match. Since I prefer a bold, tangy dressing, I don’t follow the standard oil-to-vinegar ...

Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar ... Dress the salad leaves with a little of the shallot dressing and drizzle ...

Salad dressing doesn't have to be boring. Even something as familiar as vinaigrette could use an upgrade. Spruce it up with ...