Garlic Vinaigrette Salad Dressing

from Alice Waters

liberal adaptations by Julie Christensen

1 small garlic clove (or ½ small shallot or pinch of red onion, diced)

Salt
2 tablespoons red-wine vinegar (or juice of ½ lime or lemon)
Freshly ground black pepper
3 to 4 tablespoons extra-virgin olive oil (or more, to taste)

Wash the greens and dry them well, first in a salad spinner and then by rolling them up in a towel. Refrigerate until used. 

Put a peeled garlic clove (or shallot or onion) and 2 big pinches of salt in a mortar and pound into a purée, with no chunks remaining.  Add the wine vinegar (or lime or lemon juice), grind in some black pepper, and taste for the balance of salt and vinegar.

Allow to macerate for a few minutes.

Whisk in olive oil.  Taste the dressing with a leaf of lettuce. It should taste bright and lively without being too acidic or oily; adjust the salt, vinegar, or oil as needed.

To dress the salad, put several generous handfuls of greens in a large bowl. Toss with about three quarters of the vinaigrette, and taste. The greens should be lightly coated but not overdressed; add more dressing as needed.

This is my go-to dressing and I make a hundred variations – a dash of balsamic, a bit of honey, herb salt - depending on the season and the ingredients in the salad. Every time I make this dressing – which is often – I think of Alice Waters saying she loves salads so much she can eat one for breakfast.