Stanley Tucci's Basic Vinaigrette

Chef notes

I prepare this basic vinaigrette almost every day to serve over a simple green salad. Our family maintains the Italian tradition of eating salad at the end of the meal. I think salad eaten at this point makes you feel less full, especially when tossed with a light dressing such as this one. I prepare the dressing in the bowl I plan to toss the salad in to coat the greens evenly. Just before serving, I give the dressing a fresh whisk and then toss it with the greens. This recipe makes enough dressing for about 1/2 pound of salad greens.

Technique tips: The dry ingredients may be combined in the salad bowl several hours before serving. Whisk in the vinegar just before adding the greens.

Swap option: Balsamic vinegar may be substituted for the red wine vinegar.