and a pool of vinegar at the bottom of the salad bowl. An
emulsified vinaigrette, on the other hand, uses the power of
surfactants to help both the oil and the vinegar cling tightly
to the leaves, giving you balanced flavor in every mouthful.

OBSESSIVE-EMULSIVE

What about the ratio of oil to vinegar? I tried

various  ratios,     everywhere  from    1:4     to  4:1     oil     to

vinegar.     In  the     end,    the     classic     French  recipe  of

three   parts   oil to  one part    vinegar proved  to  form

the  strongest,  most    stable  emulsion    with    a   nice,

viscous,     leaf-coating    consistency.    In  some    cases,  I