Your Cheat Sheet for the Perfect Vinaigrette (2024)

The first time I ever asked a chef to divulge a secret recipe, it was for a salad dressing. My parentshad taken me out to a fancier-than-usual dinner to celebrate my 16th birthday, and we all fell in love with the house salad— which was surprising,since it was really just a simple mix of field greens and cherry tomatoes. Clearly, the alchemy was in the vinaigrette, and with one bite I learned that simple ingredients can become something so much greater than the sum of their parts when combined with creativity in just-right proportions.

*photos by kristen kilpatrick

This post was brought to you by Wolf.

I still have that oil-stained napkin on which the chef generously scrawled the secrets to his legendaryrecipe, and it became the foundation for the countlessother salad dressingsI’ve made through the years. By tinkering with that masterrecipe, I learned that I could swap out lemon juice for orange, or even balsamic vinegar. Instead of minced shallots, I could toss in cilantro and ginger for an Asian flavor profile. My standby recipe because a springboard for endless creativity, and salads became a way to savor healthy seasonal produce using whatever ingredients I was in the mood for (and that happened to be in my fridge.)

In celebration of just these types of foundational recipesthat I returnto again and again in my cooking, we’ve teamed up with Wolf for their genius“Reclaim the Kitchen” series that’s all about inspiring people to get back in their kitchens, share their go-to meals, and providepractical tips to help new cooks get started. From thebasic gear and ingredients everyone shouldhave on handto must-have techniques like this foolproof vinaigrette, it’s all part of Wolf’s “Reclaim the Kitchen Kit” resource.

Once you learn the basic formula for a perfect vinaigrette, you have the freedom to start freestyling, armed with the confidence that the end result will be balanced and delicious. So with that in mind, I’m spilling my hard-won formula for the perfect vinaigrette. Pin this cheat sheet to your recipe board to refer back to again and again; I included 3 of my go-to versions, but as you’ll see, with the formula under your belt the options really are endless.

When you have a great vinaigrette, the salads themselves can be kept super simple to let the flavors shine. This sweet citrus-ginger vinaigrette is the perfect accompaniment to an Asian-inspired mix of shredded cabbage, carrot, edamame, and cilantro.

I top mixed baby greens, pomegranate seeds, and walnuts with the honey-balsamic vinaigrette. As you’ll see on the cheat sheet, all of these vinaigrettes follow a simple formula of 2 parts oil + 1 part acid + flavorings & seasonings to taste. It’s a winning combination that works, because it results in a perfectly balanced flavor profile. The oil provides a needed dose of richness to the greens, while the acid keeps it zingy and fresh without feeling heavy. As you experiment with more interesting ingredients, you’ll start to develop your own favorite flavor combinations.

Spicy cilantro vinaigrette is perfect over a crunchy mix of chopped romaine, cherry tomatoes, avocado, and corn. Pro tip for perfectly-mixed salads? Use the biggest mixing bowl you have and a pair of tongs to mix everything together and perfectly coat all the leaves before transferring to your serving bowl. Keep scrolling for these vinaigrette recipes, and I’d love to hear in the comments if you have a “house” vinaigrette of your own!