I make this dressing so often, I could make it in my sleep! It’s terrific on really fresh salad greens and on a tomato, onion salad topped with shredded fresh basil and chopped fresh oregano.
Makes Enough Dressing for 4 – 6 people.
1 large clove garlic
1/8 tsp. salt, coarse sea salt works well here
1 Tbsp. mayonnaise
1 Tbsp. white or red wine vinegar
1 ½ tsp. Dijon mustard
Freshly ground black pepper
1/3 cup EVO
Approximately 12 cups of mixed greens such as romaine, radicchio, butter,
& endive, torn into pieces if too large
Homemade croutons (see below)
Freshly grated Parmigiano Reggiano
Mash the garlic with the salt on a clean surface using the flat side of a large knife, using back and forth movements of the knife, continually mashing them together until a paste has formed. Place in a medium sized bowl. Add the mayo, vinegar and Dijon. Slowly drizzle in the EVO constantly whisking until emulsified. Season to taste with salt and pepper.
Toss the greens with the dressing, sprinkle with croutons & cheese and serve.
“South East Asian”: Use 1/2 lime juice & 1/2 white wine vinegar, add a bit of chopped mint or cilantro, change up the canola oil or other vegetable oil for the EVO a bit of cumin.
Raspberry Vinaigrette: Substitute raspberry vinegar for the wine vinegar, change the garlic to finely chopped shallot & salt & pepper to taste.
Helpful link to Homemade Croutons.