Garlic vinaigrette is the dressing I make most often. The quantities that follow are only an approximate guide because garlics, vinegars, and oils vary so much in strength and intensity. The first step in making a vinaigrette is to macerate garlic in vinegar and salt. The vinegar softens the raw taste of the garlic, and the salt tames the sharp edge of the vinegar. Sometimes I like to mix different kinds of vinegar; a few drops of balsamic vinegar can temper a wine vinegar that’s too strong. Taste for balance and adjust by adding more salt or vinegar; it should be neither too salty nor too acidic. The mixture should taste delicious by itself.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Put a peeled garlic clove and 2 big pinches of salt in a mortar and pound into a purée, with no chunks remaining. Add the wine vinegar, grind in some black pepper, and taste for the balance of salt and vinegar. Allow to macerate for a few minutes, and whisk in olive oil. Taste the dressing with a leaf of lettuce. It should taste bright and lively without being too acidic or too oily; adjust the salt, vinegar, or oil as needed.
Step 2
To dress a salad, put several generous handfuls of washed and dried lettuce in a large bowl. Toss with about three quarters of the vinaigrette, and taste. The lettuce should be lightly coated but not overdressed; add more dressing as needed.
notes
Step 3
Use a finely diced shallot instead of, or in addition to, the garlic paste.
Step 4
A squeeze of lemon juice added to the dressed salad at the last moment can add a brightness that brings up all the flavors.
