I DON’T UNDERSTAND why anyone would buy bottled salad dressing when it takes minutes to prepare vinaigrette in your own kitchen. And while this basic oil-vinegar emulsion is a classic match for ...

In culinary school, one of the first things I learned is how to make a classic vinaigrette. Now, with 15 years of experience under my belt, it's still the one recipe I always go back to.

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For example, using baby spinach might be perfect for a classic French or balsamic vinaigrette, but bitter greens like radicchio or watercress may call for a touch of something sweet, less acid and ...

Then whisk in the oil. That’s a basic sauce vinaigrette. A classic vinaigrette is made with red wine vinegar and olive oil. Of course you can add to it: mustard or shallots or herbs or spices.

This is my go-to salad dressing. A classic vinaigrette is typically 1 part acid to 3 parts oil, but I like a little extra zing, so I use 2 parts acid and combine vinegar with lemon juice.

While this tart, punchy vinaigrette is fantastic on salads ... while garlic and onion powders lend flavor that's reminiscent of classic ranch but with a tangy twist. Melissa Rubel Jacobson's ...

If sweet-and-sour Italian agrodolce wanted to dress up like a classic vinaigrette, it’d look a little something like this. Let chopped raisins (any kind you have on hand will do!) and shallot ...