Now that summer is here, nothing beats a simple lunch of freshly picked baby lettuces tossed with homemade vinaigrette. A straightforward yet well-made vinaigrette is what makes a boring bland salad into a scrumptious one. And it’s probably easier than you think. Follow these easy instructions and have yourself your own homemade dressing in no time.

Step 1: It’s important to start with topnotch ingredients. There are only a few items in vinaigrette so make them count.

Step 2: Add a smidge of mustard to a small bowl. This not only adds a bit of flavor but also is the key in an emulsified dressing. (Emulsifying means combining two liquids that do not combine together like oil and vinegar.) The mustard helps join the oil and vinegar together into one smooth liquid.

Step 3: Next add your vinegar or acid. If making a lemon vinaigrette (like we’re showcasing here) use freshly squeezed lemon juice.

Whisk it to combine with the Dijon and mayonnaise.

Step 4: Very slowly stream in the olive oil while whisking. Do this slowly so the oil and lemon juice become completely combined.

Step 5: Season the dressing with salt and pepper. If you want, this is when you would add your herbs or other seasonings.

Step 6: Dress your greens only just before serving. You don’t want the vinaigrette to weigh down your greens.

Step 7: Enjoy!

SIMPLE ADDITIONS
Now that you’ve mastered the simple vinaigrette, try adding a few of these ingredients to make your own unique dressing:
+Try different kinds of citrus or vinegars such as balsamic, red wine, white wine, or apple cider vinegar.
+Fresh chopped herbs like dill, parsley, thyme, or basil
+Minced garlic
+Minced onion or shallot
+Add a pinch of sugar for a subtle sweetness
+ Add a pinch of spices like cumin or paprika to give your dressing a distinct flavor profile.

SIMPLE LEMON VINAIGRETTE
1 1/2 teaspoon Dijon mustard
1 teaspoon mayonnaise
Juice of 1 lemon (about 4 tablespoons lemon juice)
½ cup extra virgin olive oil
Kosher salt and pepper, to taste

Add Dijon and mayonnaise to a small bowl. Add lemon juice and whisk together. Slowly stream in olive oil while whisking. Continue whisking until emulsified. Season the vinaigrette with salt and pepper.

MAKES ¾ cup