Once you have a vinaigrette recipe under your belt the number of dishes you can pull together in a flash are immeasurable. This is so easy there is no excuse to use the bottled goo from the supermarket. I have haunting memories about salads dressed with a glob of something gelatinous and slimy dropped on the lettuce from a squeeze bottle or a jar.
Now, I make it fresh everyday, I have to admit that I am pretty good at it. I bet I can make it in the same time that it would take any other two legged creature to go to the fridge and take out the container and get ready to squeeze. I make it right in the salad bowl then add the greens and toss. mmm
If you do not generally use fresh garlic, this would be the place to start. It is also a great way to use leftover roasted garlic. So go grab a jar and fill and shake and you are ready to go. This makes enough for a few salads just keep the unused portion in the fridge until tomorrow.
Basic Vinaigrette
- 1-2 garlic cloves, minced
- 2-3 Tbsp of red wine vinegar (use your favorite vinegar or lemon juice)
- 6 Tbsp extra-virgin olive oil
- sea salt and fresh ground pepper
After mixing taste and adjust to your taste. Now do it like they do it in a restaurant, toss the salad with the vinaigrette before serving. A nice piece of grilled fish or meat and a little bread and you’ve got a super speedy meal that you would pay a small fortune for in a restaurant. For an extra special touch a few shavings of Parmigiano Reggiano (the real stuff) makes a huge difference. I know it is expensive, but you only need a little and it lasts almost forever in the fridge if you can keep it that long.
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Wahoo! Now I can make it at home. Thanks for posting this as your vague “just throw stuff together” doesn’t always work for me.