The Science of Vinaigrettes

EVERY DAY AROUND 1 P.M., my stomach rumbles, reminding me to snap shut my laptop and shuffle to the kitchen to build my hearty lunch salad: leafy greens and toppings of different textures piled high with some protein.

- Jennifer Pallian

The whole plate gets drizzled with a velvety vinaigrette that softens the bitterness of the greens and highlights the sweetness of the veggies while seasoning it all to crisp, bright perfection. There's a definite science and a bit of art-to whipping up the perfect vinaigrette, which keeps me coming back to the same lunch day after day.

The Fundamentals: Oil and Acid

The classic recipe for a vinaigrette is three parts oil to one part acid, such as vinegar or lemon juice. The oil provides a smooth base and carries fat-soluble flavours, while the acid adds freshness. This ratio isn't just a cook's handy memory tool, however: It's grounded in two specific principles. The first is balance of flavour. A good vinaigrette shouldn't taste greasy or aggressively tart. The three-to-one ratio avoids both-you get the smooth richness of the oil with just the right touch of acidity to cut through. It also sets the stage for additional flavours: You can add honey or sugar for a little sweetness or aromatics like minced herbs, shallots or lemon zest without disturbing the balance.