Antiquity. Both olive oil and vinegar have been around since ancient times. Both are referenced in the Old and New Testaments. Cookery writers have been inventing endless permutations and the food conglomerates have been filling bottles with strange substances many of which manage to include sugar and salt. Most French restaurants offering a moderately priced "plat du jour" get it right. I suspect that the perfect salad dressing is the result of selecting one's own ingredients and quantities, rather than some magic recipe.
This dressing is all about ratios. A good first attempt is 2 parts oil to 1 part vinegar. A usable amount to make for a meal would be 150 ml, which requires 100 ml of oil and 50 ml of vinegar. Mild wine and cider vinegars work well.
Method
Oil and vinegar don't naturally mix so you have to beat them into an emulsion. If you are young and fit do this with a whisk, if not use a blender.
Comment
Get variety by adding herbs or other flavourings such as mustard powder.
Updated: 21st April 2001