What does vinaigrette dressing

Question

taste like and also what could you eat it with in a salad

Answer 1

taste like vinegar and oil

anything tastes good in a salad with it

Answer 2

What a question. It is hard to describe tastes, and then the question is backward. The dressing accommodates the salad, not the reverse.

Vinaigrette works by playing off the acidic taste of vinegar against the smooth, slightly cloying flavor of the oil. Usually vinaigrette dressings are enhanced by pepper and one other flavor such as mustard (made with powdered mustard) or soy. A bit of garlic and pepper is sometimes added as well. Balsamic vinegar works best; for a salad dressing you don't need the very expensive varieties of balsamic vinegar, although they will be tastier. Some of their subtlety will be lost, though, so go for cheap balsamic.

Fresh vinaigrette has to be shaken before being used on the salad because the elements, the oil and vinegar, separate. They can be bound together with an egg, but egg alters the taste, and there's no problem to shake the bottle or container. Proportion is usually 3 parts oil to one part vinegar.

Vinaigrette should be light. It ought not to overpower the subtler taste of the lettuce and celery, tomatoes and carrots, olives and pimiento, feta or parmesan cheese, even chicken--whatever else is in the salad.