Vinaigrette is the preferred derssing in France for green salads, avocados, artichokes, and many kinds of sliced shredded, or chopped vegetables.
- 1 small clove garlic, peeled
- 1/3 to 1/2 cup red wine vinegar or fresh lemon juice
- 1 shallot, minced
- 1 teaspoon Dijon mustard (optional)
- 1 cup extra virgin olive oil
If garlic flavor is desired, mash together peeled garlic and 2 to 3 pinches of salt until a paste is formed. Remove to a small bowl or a jar with a tight fitting lid.
Add and whisk until blended vinegar (or lemon juice), minced shallot, Dijon mustard (optional) and salt and ground pepper to taste.
Add olive oil in a slow, steady stream, whisking constantly, or add to the jar and shake until smooth.
Taste and adjust the seasoning. Use at once or cover and refrigerate.
Print this recipe