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With the flat side of a large chef's knife, mash garlic and 1/4 tsp. salt together into a paste.
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In a small screw-top jar, combine garlic paste, 1 tsp. mustard, pepper, and 2 tbsp. vinegar. (If using shallot, let mixture stand 10 minutes.) Add oil to jar, cover, and shake vigorously until oil and vinegar emulsify.
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Taste and add more salt, vinegar, or mustard if you like. Dressing will keep, refrigerated, for up to 1 week. Bring to room temperature before using.
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Variations. Using this basic formula, you can make many other tasty dressings.
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Mix up the oil: For salads with toasted nuts and cheese, use walnut or hazelnut oil. Nut oils quickly turn rancid at room temperature, so store them in your refrigerator once you've opened them.
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Use another acid: Balsamic vinegar is good for winter salads, like those with nuts, hearty cheeses, and root vegetables. Spring salads of tender greens or asparagus can be dressed with a milder vinaigrette that uses champagne vinegar, and a vinaigrette of sherry vinegar pairs beautifully with woodsy sauteed mushrooms. Citrus juice can be substituted for the vinegar too. If using a sweeter citrus fruit, such as oranges, add a bit of lemon juice to give the dressing a tart edge (taste it to make sure there's enough of a tang). Straight lemon juice is milder than vinegar and is often used in a 1-to-1 ratio with the oil.
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Try stir-ins: This means fresh herbs of any kind, or even a tsp. or 2 of tapenade, pesto, minced anchovy, or fruit jelly (like raspberry or currant). A pinch of white or brown sugar can round out the flavor too.
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Make ahead: Double or triple the master recipe-vinaigrette will keep, refrigerated, for up to 1 week. The oil will congeal, so let the dressing come to room temperature and shake well before using.
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For excellent salad:
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Dry your lettuces well. Spin in a salad spinner or dry carefully between towels, or else you'll have a bowl of sogginess.
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Be sparing with dressing. Use less than you think you need (start with 2 tbsp. for 10 cups of salad) to help keep salad crisp. Once you've tossed and tasted, you can always add more.
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Toss well but gently. Use your clean hands; they're your best tools for coating leaves thoroughly without bruising them.
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Allow space. Use a big bowl at least twice as big as the salad. Plenty of room makes it easier to toss the contents.
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Dress at the last minute. For the crispest salad, dress and toss right before serving.
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Note: Nutritional analysis is per tbsp.
