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The usual vinaigrette recipes don't do it for me. Either they're too heavy or too vinegary--you just need acid, not necessarily balsamic or red-wine vinegar. And I like my greens to kick a little ass, so I came up with the Tabasco vinaigrette.
It's quite simple, like most vinaigrettes--just mix up a bit of olive oil, water, sea salt and lemon juice--less lemon than you might normally use, by the way--then add Tabasco sauce until the acidity is right. It's delicious on simple green salads, finished with parmesan.
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