When you want a vinaigrette that’s more assertive than the basic recipe, try this one.

Makes: about 1 cup

• 1/2 cup extra-virgin olive oil
• Juice of 1/2 lemon
• 1/4 cup balsamic vinegar
• 2 to 3 tablespoons grainy mustard, to taste
• 1 clove garlic, crushed, optional
• 1/4 teaspoon each: dried oregano, dill, and basil
• Freshly ground black pepper to taste

Combine all the ingredients in a tightly lidded cruet or bottle and shake well. Shake well before each use.

• See VegKitchen’s selection of Classic Salad Dressings. ^[1]