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This is a go-to vinaigrette for food with a bold taste. By smashing salt into the garlic, it mellows the garlic somewhat and you won’t have to add any more salt to the dressing. This dressing can be made with canola oil instead of olive oil. Olive oil is really best and the best for you, too. This usually covers a salad for two.
1 large clove garlic, smashed
1/2 Tsp sea salt, mince with garlic
1/4 C rice vinegar with a few dashes of red wine vinegar
about a 1/2 C olive oil
1 Tbsp fresh, chopped herb of choice or mix of: (basil, summer savory, oregano, parsley)
Fresh ground pepper
Whisk the garlic and vinegars together. Slowly add the oil and whisk steadily until it emulsifies or thickens somewhat. Add the fresh herb and a couple turns of fresh pepper. You are there – taste and adjust seasonings if need be. You can always add a couple drops of water if the dressing is too thick. Keeps at room temperature for hours. You can refrigerate this, but stir again before serving.
Use this dressing over a simple fresh mozzarella, tomato and basil salad.
This vinaigrette makes a good bread dip, although you will have to double it.
This dressing combined with a bit of mustard and beer makes a marvelous marinade or dressing for a steak salad.
