The classic ratio is three parts oil to one part vinegar, with seasoning to taste, but you can adjust the proportions to suit your taste. Add more vinegar if you like a tangier dressing or want to reduce the fat content.
Oil and vinegar have a natural tendency to separate. Mix them in a blender or shake them well in a tightly closed jar to blend them. To mix oil and vinegar by hand, begin whisking the vinegar and pour in the oil a drop or two at a time, then in a slow steady stream, all the while whisking vigorously. If a dressing separates after it has stood for a while, simply rewhisk (or shake) the mixture before tossing with the salad.
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