Veni Vedi Vinaigrette
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 1 cup
Photo by Lynne Calamia
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- 2 fluid ounces red wine vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, mashed
- 1/4 teaspoon kosher salt
- 3/4 cup olive oil
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 1 cup
Procedure
- Place red wine vinegar, Dijon mustard, garlic, and salt in a glass or metal container with a tight-fitting lid and shake to combine. Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.
- Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.
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