Stop buying salad dressing. It’s so easy to make and homemade is so much better for you (most store-bought dressings are filled with hidden sugar and seed oils). This is always on rotation in my house—I make it at least a few times a week. Make a big batch and store it in the refrigerator for up to two weeks. Remove 30 minutes prior to using if you notice the oil has hardened.

INGREDIENTS

• ¾ cup Extra virgin olive oil (I use Kyoord — high-flavor, peppery, and clean)

• ¼ cup Red wine vinegar (champagne or white also work)

• 1 tbsp Dijon mustard

• 1 clove Garlic, finely chopped (grated if you prefer smooth)

• JF Spicy Salt, to taste

• Freshly cracked black pepper, about 10 grinds

PROCESS

1. In a jar or small bowl, pour vinegar first — a good ratio is one part vinegar to three parts oil. Eyeball it; no need to measure.

2. Add olive oil, mustard, and garlic.

3. Season with Spicy Salt and a generous amount of black pepper.

4. Whisk or shake it in a jar until emulsified.

NOTES

• This vinaigrette is the foundation of my kitchen — I use it on salads, proteins, roasted vegetables, and of course, Spa Tuna.

• Don’t overthink it. Adjust the ratio until it tastes right for you.

• Add shallots, herbs, or swap vinegars if you want to make it your own.

• Keeps up to two weeks in the fridge—so you’ll never default to the bottled stuff again.