Lucas Sin shares a basic template with infinite flavor possibilities.
 | There's a pretty well-known, "magical" vinaigrette ratio out there in Western cooking: one part acid to three parts oil. For most salads, this is the perfect starting point for a balanced vinaigrette, where the richness of oil just matches the brightness of the acid. Of course, it's just that—a starting point—and adjustments and variations are possible depending on the dish and one's taste. But it's still a useful rule to keep in mind, as it allows a home cook to quickly whip up a basic vinaigrette with confidence.
In the same vein, I've always wondered whether there was a similarly useful ratio for Chinese salads. | | | | |
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