Mark's Fabulous Vinaigrette Salad Dressing

This vinaigrette has a character most homemade dressings lack, and it’s all because of the malt vinegar. Where red wine or white wine vinegar gives you clean acidity, malt vinegar brings a rounder, slightly sweet tang with a toasty depth that pairs beautifully with the tarragon and dill.

Crushed garlic and a touch of Dijon mustard act as emulsifiers, helping the oil and vinegar stay blended longer after shaking. The mustard also adds a subtle heat that you feel in the background without tasting mustard directly.

Shake everything in a bottle and you’re done. Store it in the fridge, but bring it to room temperature before serving so the olive oil loosens back up and pours freely.

Pro Tips

• Use a good extra-virgin olive oil. With only seven ingredients, there’s nowhere for cheap oil to hide.
• Crush the garlic clove rather than mincing it. A crushed clove infuses the dressing gradually and won’t overpower after a day in the fridge.
• Shake vigorously right before each use. Vinaigrettes always separate, and this one is no exception.
• Pull the bottle from the fridge an hour before dinner. Cold olive oil turns thick and cloudy.

Variations

• Swap malt vinegar for sherry vinegar for a more Spanish-leaning flavor.
• Add a squeeze of lemon juice alongside the vinegar for extra brightness.
• Stir in a teaspoon of honey for a slightly sweet version that works well on bitter greens.