Garlic Vinaigrette

1. 1

   Put a peeled garlic clove and 2 big pinches of salt in a mortar and pound into a puree, with no chunks remaining.

2. 2

   Add the wine vinegar, grind in some black pepper, and taste for the balance of salt and vinegar.

3. 3

   Allow to macerate for a few minutes, and whisk in olive oil.

4. 4

   Taste the dressing with a leaf of lettuce.

5. 5

   It should taste bright and lively without being too acidic or too oily; adjust the salt, vinegar, or oil as needed.

6. 6

   To dress a salad, put several generous handfuls of washed and dried lettuce in a large bowl.

7. 7

   Toss with about three quarters of the vinaigrette, and taste.

8. 8

   The lettuce should be lightly coated but not overdressed; add more dressing as needed.

9. 9

   Use a finely diced shallot instead of, or in addition to, the garlic paste.

10. 10

    A squeeze of lemon juice added to the dressed salad at the last moment can add a brightness that brings up all the flavors.

* Per serving · 4 servings · Values may vary.

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