Very Garlicky Vinaigrette

Name: Very Garlicky Vinaigrette
Yield: 1½ cups
Ingredients: Salt and freshly ground black pepper, to taste; 1 cup extra virgin olive oil; ⅓ cup red wine vinegar; 2 tablespoons Dijon mustard; 4 large cloves garlic, minced

Preparation info

1½ cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

How we love garlic! This vinaigrette is perfect over hardy winter salads of arugula, watercress, and romaine lettuce—also great as a marinade for grilled chicken or flank steak. Drizzle a bit over sliced ripe tomatoes topped with slivered opal basil, and you’ll be transported to Provence.

Ingredients

4 large cloves garlic, minced
2 tablespoons Dijon mustard
⅓ cu

Condiment
Gluten-free
Raw
Vegan
Winter

Method

Combine the garlic, mustard, and vinegar in a small bowl. Whisk well. Slowly drizzle in the olive oil, whisking constantly until the dressing is quite thick. Season with salt and pepper.