Fennel Salad with Parmesan, Pecans and Cranberry Dressing

How to make a vinaigrette

The basic salad dressing for two or to dress a medium-size salad is simple. It is a French formula that calls for 1 tablespoon vinegar or acid for every 3 tablespoons of oil. From there you can vary the elements you use for flavoring. I personally like a more zippy vinaigrette so if I am using lemon juice or a milder vinegar I will go 2 Tablespoons Acid to 3 Tablespoons Oil. Test your tastebuds as you go.

A Microplane grater here is your savior as you want the flavor of the garlic all through your viniagrette and you don’t want chunks so microplaning it makes it blend super well.

Use this Basic vinaigrette recipe as your guide and vary up the oils, vinegars and emulsifiers to make it truly your own.

More Ways to Use Cranberry Vinaigrette

Feel free to use this recipe with any other salads you like, such as a Fennel Salad with Cranberry Dressing. Or, enjoy it as a marinade or dipping sauce with grilled chicken or fish. I like to pair it with options like: 

Storage

These mason jars are great for for storing, preparing and transporting dressings

You can prepare this cranberry vinaigrette salad dressing in an airtight container for up to one week in the fridge. 

For the best results, I recommend serving the assembled salad immediately. However, if you want to prepare in advance, you can roast the almonds ahead of time. Store them in a sealable bag or airtight container at room temperature for up to one month.