Food & Cooking Recipes Salad Recipes Martha's Favorite Vinaigrette 4.0 (66) Our founder's go-to recipe is bright, balanced, and so versatile. Prep Time: 5 mins Total Time: 5 mins Yield: 1 cup Jump to recipe Martha’s favorite vinaigrette is a recipe worth memorizing. It’s made with a handful of basic ingredients you likely have on hand and comes together in seconds. Shake it up in a mason jar for ultimate ease or whisk it together directly in your salad bowl to cut down on dirty dishes. As with most super-simple recipes, the key is using the best quality ingredients you can get your hands on, especially the olive oil and mustard. This dressing works just as well on a pile of tender greens as it does on a loaded Cobb. One taste and you'll know why it’s Martha's go-to. Martha Told Me to Make This 4-Ingredient Vinaigrette a Decade Ago—and It’s Still My Go-To Credit: Brie Goldman Ingredients for Martha's Favorite Vinaigrette Vinegar: We prefer a milder, slightly less assertive option like rice vinegar over other common vinegars for this recipe. (White-wine vinegar will also work well.) Be sure to seek unseasoned rice vinegar which is free of salt and sugar—save the seasoned stuff for making sushi rice and quick pickles. Olive oil: Use the best quality extra-virgin olive oil you can get your hands on for this salad (and others). It's flavor will be more noticeable than in cooked applications so it's worth splurging on a good bottle. Mustard: Whisking in a tablespoon of Dijon mustard serves two purposes: It adds a subtle, welcome zing and also aids with emulsification. Sugar: Whatever you do, don't skip the pinch of sugar. It balances the acidity of the vinegar and sharpness of the mustard, and it's an important—dare we say crucial—addition. Salt and pepper: Coarse salt and freshly ground pepper round out the ingredient list. Start with the amounts provided, then give the dressing a taste and adjust to suit your preferences. How to Wash and Dry Lettuce While a well-made dressing is key to a great salad, just as important is the way you treat the greens. Washing: Fill a large bowl with cold water, then submerge the greens and swish them around with your hands to release any dirt. Lift the greens out of the water and shake to release excess moisture. Drying: A salad spinner makes quick work of drying salad greens, but you can use kitchen towels to get the job done instead: If you're not in a rush, simply lay the greens in a single layer on a couple of clean towels and let them sit, tossing them occasionally, until dry.Alternatively, roll a large kitchen towel—with the greens on it—beginning with one of the long sides, then grasp the short sides together and shake to remove moisture. (Note that this job is best done outside or in an area you don't mind getting a bit wet.) Directions Credit: Brie Goldman Combine ingredients in jar: Place all ingredients in a jar with a tight-fitting lid. Secure lid Credit: Brie Goldman Credit: Brie Goldman Shake to combine: Shake vigorously until thickened. Credit: Brie Goldman Credit: Brie Goldman Alternatively, you can build this dressing directly the empty serving bowl: Whisk vinegar and salt until salt is dissolved, then add sugar, mustard, and pepper. While whisking, gradually drizzle in vinegar until dressing is creamy and emulsified. How to Store Vinaigrette If you have leftover vinaigrette, refrigerate it in an airtight container for up to 3 days. Give it a vigorous shake—or whisk it well—before serving to recombine. How to Use This Dressing This bright and tangy dressing goes well with all types of salads, from the ultra simple to the multi-layered or composed. Go green: Toss it with a tangle of greens like arugula, Bibb, butter, romaine, or little gem. You can often find interesting, lesser-known varieties at farmers markets in the spring and summer. Choose a chicory: Pleasantly bitter chicories pair beautifully with the dressing's vibrant acidity and subtle sweetness. Try it with shredded radicchio and endive, or make a classic bistro salad by topping dressed frisée with a poached egg and crispy lardons. Consider the Cobb: This all-purpose dressing can even stand up to a dish as hearty and satisfying as a Cobb salad, accenting bold ingredients like hard-boiled eggs, bacon, and blue cheese without overpowering them. Think beyond lettuce: Don't get us wrong, this dressing is a match made in heaven for leafy greens, but there's no reason to stop there. Drizzle it over slices of peak-season tomatoes, blanched green beans, or tender roasted beets. 5 More Homemade Vinaigrette Recipes to Try Perfect Mustard Vinaigrette Shallot Vinaigrette Sesame-Soy Vinaigrette Honey-Balsamic Vinaigrette Blue Cheese Vinaigrette Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.