Food The Bite:

The Most Versatile Vinaigrette Imaginable

The most versatile vinaigrette imaginable — I’ll show you three adaptions for the most perfect lemony base dressing!

Base Vinaigrette Dressing

Athena Calderone

Ingredients

  • 1/3 cup Champagne vinegar
  • 1/3 cup fresh lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 1 small clove garlic
  • 2 teaspoons kosher salt
  • Freshly cracked pepper, plus more for serving
  • 1 1/2 cups extra-virgin olive oil

Method

Pulse all ingredients in a mini food prep or blender until emulsified. (You can also whisk the dressing by hand.)

The Most Versatile Vinaigrette Imaginable

BEET SALAD

with LEMON

VINAIGRETTE

Leave 1/3 of the dressing as a simple lemon vinaigrette. Used for any leafy greens, grilled veggies or roasted beet salad as I did here with briny feta, fresh herbs, and dukkah.
The Most Versatile Vinaigrette Imaginable

ROMAINE SALAD

WITH LEMON

PECORINO DRESSING

Add 1/3 cup grated Pecorino-Romano cheese, to the next third of base dressing for the romaine salad. Plus more for serving.
The Most Versatile Vinaigrette Imaginable

KALE SALAD

WITH LEMON-

TAHINI DRESSING

Add 1 heaping tablespoon of tahini, 1 teaspoon of honey, and pinch of Aleppo pepper to the final third of the dressing and whisk vigorously.
Toss with Tuscan kale and serve with sliced apple, toasted nuts, and a salty cheese.
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