This is my go-to vinaigrette, which I make in the bottom of my salad bowl before adding the greens. Even my kids, somehow, will happily eat kale salad done like this 🤷♀️ (If there’s one thing I’ve learned about feeding kids, it’s to expect the unexpected.)
Compared to a traditional vinaigrette, mine has less oil and more vinegar, with a little sweetener to balance it out—it doesn’t taste sweet, but you won’t curl up from the sour, either.
Serves 2 to 4
1.5 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tsp dijon mustard
1 to 2 tsp maple syrup
Whisk ingredients together in the bottom of a salad bowl. Add whatever greens you’re using and combine.
If you like, use your (clean, obv) hands for this—best for delicate greens, because you can handle them carefully, and also best for hardy greens, because you can massage the dressing into the leaves to help break them down a bit. So, best for everything, basically.