This Saturday I made one of our staple salads and as I mixed it all up in the bowl I thought, ‘what a beautiful array of colors, this is what I love about food.’ Shortly after I received one of those Facebook memory updates from 4 years back and in a post I was describing the gorgeous color play in this salad exactly, so it seems I’m equally impressed with it every time I make it, and that is reason enough to share it with you.
The beautiful simplicity of this salad is what makes it so delightful, the key to really making these ingredients sing is a perfectly easy olive oil and lemon juice dressing. If you can get the ratio of oil to acid right the two ingredients combine to form an indulgent and creamy dressing that makes you feel like a scientist and a chef at the same time.
“The usual proportion of vinegar to oil is one to three, but you should establish your own relationship.”
Julia Child, Mastering the Art of French Cooking – Learn more about how to make the perfect vinaigrette
Normally I just free-pour my dressings until I get the emulsion right but in the interest of doing my first recipe post properly I just went and conducted some very scientific experiments (photographed below).
My findings are that my preferred ratio for this dressing is 1.5 to 2 parts oil 1 part citrus with some added mustard. I like tangy zesty things, so this leaves a bit of bite from the citrus and allows the Dijon mustard to really shine through, but if you like more muted or balanced flavors try the traditional 3/1, actually go forth and conduct your own experiments!