Yield: Yields about 1 cup.
This is infinitely adaptable, versatile, and quick to make with pantry ingredients. The only trick is the emulsification. Use on green salads of course, but also on cool or room-temperature potatoes, rice, grains, pasta, beans, and lentils; drizzle on warm grilled or roasted vegetables; nap over grilled, broiled, or steamed fish or chicken
For a black olive vinaigrette: Make the basic recipe using red-wine vinegar and olive oil. Whisk in 1 minced clove garlic, 2 tsp. chopped capers, 1/3 cup finely chopped Kalamata or other good black olives, 2 finely minced anchovy fillets, and 1 Tbs. chopped fresh mint.
For a sun-dried tomato basil vinaigrette: Make the basic recipe with either vinegar and whisk in 3 Tbs. chopped sun-dried tomatoes in oil, 1/2 cup finely diced fresh tomato, 2 Tbs. chopped fresh basil, and 1/2 tsp. grated orange zest.
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