Very Garlicky Vinaigrette

Preparation info
  • 1½ cups

    • Difficulty


Appears in

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.


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


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.