Vinaigrette is like a basic black dress. It is useful in so many ways. Nothing beats this elixir over fresh greens. But it isn't just for tossed salads.
Vinaigrette also is a fine marinade: Use it to flavor the boneless chicken breasts you barbecue. And it is a versatile sauce: Serve it with steamed artichokes or boiled lobster. Vinaigrette is simply a blend of vegetable oil and vinegar. To make vinaigrette, simply whisk the ingredients in a small bowl. The usual ratio is about three parts vegetable oil to one part vinegar, but it really depends on how you're using the dressing and on how tangy you like it. What distinguishes a winning recipe is the type of vegetable oil and vinegar you use.