This is the basic recipe, the sauce I always use at home. You can spice up the recipe with mustard, herbs, whatever you want.
This amount is enough to dress about 3 salads here at home because there are only 2 of us, but just double or triple the recipe according to your needs. Write it down:
3 tablespoons of olive oil;
2 tablespoons of balsamic vinegar (if you don’t have it, you can use regular vinegar);
2 tablespoons of water;
1 level spoon (coffee) of salt;
1 pinch of black pepper (I only use freshly ground).
The cool tip is to make a larger quantity and store it in the fridge in sauce tubes. This was my solution because every “holy” day when the table was already set for lunch I would forget about dressing the salad. And I don’t like seasoning on the plate, my thing!
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