Basic Vinaigrette
Basic Vinaigrette
About this Recipe
Once you get this one under your belt, you don’t have to worry about what it goes with. Just make it whenever the urge strikes and make any adjustments you like based on what you’re using it on. To start, try it on tender butter lettuce to see how it lets the subtle character of the tender leaves shine through.
The Benefits
Garlic has immunity-boosting properties, with studies showing the allium can help reduce the frequency of colds and diminish their severity. Research has also determined garlic can lower blood pressure among those with high blood pressure.
More salad dressing recipes from Amanda Cohen:
Ingredients
Serves 2 to 4
- 1 tsp minced garlic
- 1 Tbsp (15 ml) white wine vinegar
- 1/4 cup (60 ml) lemon juice
- 3/4 cup (180 ml) neutral oil such as grapeseed
- 2 tsp Dijon mustard
- Salt to taste
- 4 cups butter lettuce, gently torn
Directions
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Step 1
Put the garlic, vinegar, lemon juice, oil, and mustard in a blender and blend until emulsified. Taste, and add salt as needed. In a large bowl, spoon the vinaigrette over the butter lettuce leaves, tossing them gently to coat, and serve.
About the author
Amanda Cohen
Amanda Cohen is a James Beard-nominated chef and cookbook author. She has two vegetarian restaurants in downtown New York City, Dirt Candy and Lekka Burger. She grew up in Canada.
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