So you think you know what makes a great salad? Sure, you've got the greens, the veggies, the grains and protein down-pat. But when it comes to pulling it all together, you need a kick-ass dressing to get the job done. Sometimes, that means a creamy ranch or blue cheese number. But for our everyday salads, we're all about the classic, clean vinaigrette. It's easy to make—but just as easy to screw up. We talked with the BA Test Kitchen staff about how to get it right—and wrong. Are you making any of these vinaigrette common mistakes?

1. Don't Fudge the Proportions

All good vinaigrettes are made from a combination of fat and acid. The most common ratios are 1:2 or 1:3 parts vinegar:oil. Only you—and your dining companions—know how acidic you prefer dressing. Experiment with proportions, then take note of the amounts. In the future, once you have it memorized, you can eyeball it.

2. Don't Reach for the Wrong Oil

For the best results, use neutral flavored oils (like canola or vegetable) in conjuction with stronger-tasting oils—like a walnut oil or toasted sesame oil. Extra virgin olive oil is fine on its own but no matter what oil you’re using (especially an EVOO, which can span the spectrum from bitter to fruity to peppery or fruity), make sure you taste it on its own first. Says Dawn Perry, digital food editor, if you like the taste of it raw, then you’ll probably like it in a vinaigrette." She prefers a "greener," more peppery oil in vinaigrettes, and a smooth and fruity one for things like bread-dipping.

If relying just on olive oil for your dressings, make sure you use the extra virgin. Keep the cheaper, refined stuff—often labeled "pure" or "light"—for cooking.

Lemon-Anchovy Vinaigrette. Photo: Hirsheimer + Hamilton

Hirsheimer & Hamilton

3. Don't Be Tempted By Flavored Vinegars

Your vinaigrette is only as good as the oil and vinegar that goes into it. The test kitchen staff avoids pre-flavored vinegars (we're looking at you, raspberry-blueberry honey balsamic). They can often taste "fake" or "off," and will overpower the other ingredients in your vinaigrette and your salad. If you want to bump up the flavor, infuse plain white vinegar yourself—herbs, chiles, and garlic are all great.

4. Don't Forget the Emulsifier

Okay, so you don't technically have to use an emulsifier. But adding one to your vinegar/citrus and oil will make the dressing creamy, while still fresh-tasting. Mustard is the most common, and we think best, emulsifier. Make sure you use Dijon, and not yellow mustard. Grated garlic will also add a creamy texture to your vinaigrettes.


Simone's Shallot Vinaigrette. Photo: Danny Kim

Danny Kim

5. Don't Make It Fresh Every Time

Yes, it's impossibly easy to make a vinaigrette from scratch. But that's no reason to do it for every salad. A glass jar is your best friend here. Instead of whisking together dressing in a bowl, just add everything (including salt and pepper, of course) to a jar, cap it closed, and shake it to combine. It will keep for weeks in the fridge. Just let it come to room temperature, so the oil liquifies, and shake to re-mix.

6. Don't Add Fresh Herbs Until the Last Minute

We love fresh herbs in our vinaigrette. From chives to parsley to tarragon, we'll take 'em all. But if you're going to big-batch it, chop the herbs and add them to the mix just before each new serving. If left in the dressing in the fridge, they'll wilt, oxidize, lose their flavor, and make the whole batch go downhill quickly.

7. Give It Some Sugar

With fat, salt, and acidity, your vinaigrette is crying out for some sweetness. Just a touch will do—this isn't dessert. Honey, maple, agave, or plain old white sugar help round out the rest of the flavors.

Toasted Spice Vinaigrette. Photo: Christina Holmes.

Christina Holmes

8. Don't Get Too Dressed Up

When it comes to vinaigrettes, it is definitely possible to have too much of a good thing. Shake your dressing jar well to ensure it's all completely combined before drizzling over the salad (this will help avoid a deluge of oil at first pour). You can always add more later, but it's, uh, challenging, to wipe vinaigrette from arugula leaves.

9. Don't Go in Blind

Your vinaigrette is probably a masterpiece, but it's unwise to risk it. Dip a lettuce leaf or vegetable in the dressing and give it a taste before pouring the vin on, just to make sure the flavors jive with the salad.

All of our best vinaigrette recipes, all in one place.