Whether you use a whisk & bowl, mortar & pestle, blender, food processor – or THIS cute little salad dressing shaker – vinaigrettes are simple and versatile. Here is a collection of a few favourites of mine (and friends of mine)…

All Purpose Vinaigrette

• 175 ml (3/4 cup) olive oil
• 60 ml) 1/4 cup vinegar
• 1/2 tsp salt
• 1 tsp dried mixed herbs
• 1-2 tsp grainy dijon
• fresh ground black pepper

Whisk all ingredients together in a small bowl or shake in a mason jar to emulsify.

Basic Lemon Vinaigrette

• 160 ml (2/3 cup) olive oil
• 80 ml (1/3 cup) fresh lemon juice
• salt & freshly ground pepper

Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper.

Honey Dijon Vinaigrette

• 125 ml (1/2 cup) olive oil
• 60 ml (1/4 cup) red wine vinegar
• 1 tbsp dijon mustard
• 1 tbsp honey
• salt & pepper to taste

Put all ingredients in a jar and shake until well mixed. For a creamier texture pulse all ingredients except oil in a blender to combine. With the blender running, slowly add the olive oil. Season to taste with salt and freshly ground black pepper.

Spinach Salad Vinaigrette

• 125 ml (1/2 cup) olive oil
• 60 ml (1/4 cup) red wine vinegar
• 1 tbsp grainy dijon mustard
• salt & pepper to taste

Combine all ingredients in a mason jar, and shake vigorously. Drizzle on your favourite spinach salad!

Anchovy Dijon Vinaigrette

• 3 anchovy fillets, mashed
• 1 clove garlic, minced
• 1 tsp dijon mustard
• 80 ml (1/3 cup) white wine vinegar
• 160 ml (2/3 cup) extra virgin olive oil
• freshly ground black pepper

Mash up the anchovies, add the minced garlic and mash all that together. Then either put into a bowl and whisk in the other ingredients, or put everything in a jar and shake the heck out of it.