Prep 5 mins
Cook 0 mins
- 59.14 ml good-quality red wine vinegar
- 1 garlic clove, pressed
- 4.92 ml fine sea salt
- 177.44 ml extra virgin olive oil
- Combine the ingredients in a jar that will seal tightly and shake vigorously to emulsify.
- The dressing can be kept, refrigerated, for up to 10 days. Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so the olive oil will flow. Always shake well again just before tossing with a salad.
I made this yesterday and used some on my lunch salad today. A basic and excellent mix that can be used on so many things (it would be wonderful on a sub sandwich). The only "secret" to this would be to use the best oil and vinegar you can. It's all about the quality of these few simple ingredients.