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1
Choose a bowl that is large enough for vigorous whisking.
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2
Add garlic, shallot, mustard, acid, and seasoning to the bowl.
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3
Whisk vigorously.
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4
Once the emulsion is established, drizzle in your chosen oil - a few drops at a time - until the mixture absorbs it.
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5
The texture will change to tell you that you can drizzle a little faster.
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6
Do not overwhelm the emulsion.
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7
Patience is essential.
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8
Taste it on a lettuce leaf and adjust the seasoning, as desired.
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9
The dressing will be overpowering by itself.
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10
Good, it should be because you aren't going to drown you salad in dressing.
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11
Tips: For a milder garlic flavor, cut the clove in half, lengthwise, and rub the bowl with the cut side.
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12
Discard the clove or reserve it for another use.
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13
Onion does not provide the same flavor as shallot.
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14
I use shallot or skip it.
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15
The mustard helps the emulsion get going and adds a slight zing to the dressing.
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16
It will not taste 'mustardy.'
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17
For specialty recipes, you might want whole grain mustard, flavored mustards, etc.
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18
This is your recipe, now.
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19
Note: Never overdress your salad.
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20
The greens become soggy and over-tart.
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21
The mouthfeel is very unpleasant.
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22
A side salad is about 2 cups of mixed greens.
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23
For 4 servings, use about half of your dressing.
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24
Using tongs, turn your greens over and over to 'dress the salad;' then, arrange the leaves on the salad plate and add garnishes like tomatoes, orange slices, cheese, nuts, etc.
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25
Serve immediately.
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26
To go instructions: Prepare dressing and store in a tightly sealed container for transport.
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27
Do not dress the greens until time to serve.
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28
Refrigerate remaining dressing in a sealed container for up to one week.
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29
Allow it to come to room temperature and shake well before serving.
