French Salad Dressing

The dressing can be made up to 2 hours ahead and stored at room temperature. Whisk briefly before using as the oil and vinegar will separate. For best flavor, do not refrigerate, as cold olive oil becomes thick and cloudy.

This dressing is best used immediately or within 2 hours due to the raw onion. If storing longer than 2 hours, refrigerate in an airtight container for up to 24 hours, though the onion flavor will intensify. Bring to room temperature and whisk vigorously before serving. Do not store beyond 24 hours as the raw onion will develop off-flavors.