Garlicky Vinaigrette RecipeMay 22, 2014
Rather than buy bottled salad dressings, we prefer to whip up this simple vinaigrette recipe from our pantry and garden. This simple combination uses garlic from the garden, and it is a staple in our kitchen.
It goes well on just about any simple green salad, but we find it pairs particularly well with our Parsley & Kale Salad that was served at our Gardening Against Diabetes seminar and luncheon at Bon Secours Hospital — fresh from their ClassaRoll community outreach food truck, which brings the joy of cooking right to your neighborhood!
2 garlic cloves
1/4 t sea salt
1 t freshly ground pepper
1/4 cup cider vinegar
1/2 cup fruity olive oil
Crush garlic cloves in mortar with sea salt (or press). Place salt and garlic into a mason jar. Add pepper and vinegar. Set aside until the salad is made. Allowing the garlic to sit in the vinegar will help take the sharp edge off its flavor. Then, using a slow stream of oil, whisk oil into vinegar mixture. Screw on mason jar lid and shake well.
(Leftover vinaigrette will keep this way in the fridge for several days. Be careful to check lids and bands for any corrosion before you use dressings kept this way. If the lids or bands go bad, dispose of everything.)