To prepare a well-balanced dressing based on vinegar and extra virgin olive oil to use on salad, it is useful to follow the classic proportion of 1 part vinegar and 4 parts oil.
This report was born from the need to harmonize theacidity of vinegar with the roundness of extra virgin olive oilThe oil, in fact, has the task of enveloping and softening the strong flavor of the vinegar, creating a balanced and pleasant emulsion on the palate.
In practice, for each spoonful of vinegar you use approximately 4 tablespoons of extra virgin olive oilFor even better results, we recommend emulsifying the ingredients before pouring them over the salad: simply mix them vigorously with a fork, a shaker, or a small jar with a lid, so as to perfectly combine the two liquids.
The resulting seasoning is balanced, light and aromatic, which perfectly enhances raw vegetables, mixed salads, or cold dishes. Naturally, the proportions can be slightly varied depending on personal taste or the intensity of the vinegar used (more or less mild).
