A deeper dive into dressing
If you regularly enjoy salads, one great aspect of Leith's vinaigrette trick is that you can prepare a large batch that will last for several weeks. Your only limitation is the size of your jar. Just be sure to give it a good shake before drizzling it on your salad, as the ingredients may separate over time.
For a thicker or emulsified vinaigrette that needs more thorough mixing (like Ina Garten's beloved lemon vinaigrette), Leith suggests measuring your ingredients in the jar as before, then transferring them to a blender along with any additional components. Once blended, pour the mixture back into the jar, and it’s ready for your salad.
When it comes to choosing oil and vinegar, you have plenty of options. While extra virgin olive oil is a popular choice, other neutral oils can also work well. The variety of vinegars available is even broader. Leith's sherry vinaigrette is a straightforward combination of just three ingredients: extra-virgin olive oil, sherry vinegar, and honey (according to Daily Mail). However, she enhances her chicory, pear, hazelnut, and goat cheese salad with a blend of red wine vinegar, extra-virgin olive oil, salt, and pepper. Different types of vinegar can often be substituted for one another (as shown by these rice vinegar alternatives), making this a fantastic opportunity to experiment and discover which varieties best enhance your dishes.
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