Garlic vinaigrette is the dressing I make most often. The quantities that follow are only an approximate guide because garlics, vinegars, and oils vary so much in strength and intensity. The first step in making a vinaigrette is to macerate garlic in vinegar and salt. The vinegar softens the raw taste of the garlic, and the salt tames the sharp edge of the vinegar. Sometimes I like to mix different kinds of vinegar; a few drops of balsamic vinegar can temper a wine vinegar that’s too strong. Taste for balance and adjust by adding more salt or vinegar; it should be neither too salty nor too acidic. The mixture should taste delicious by itself.

　　

Ingredients

4 servings

　　1 small garlic clove

　　Salt

　　2 tablespoons red wine vinegar

　　Fresh-ground black pepper

　　3 to 4 tablespoons olive oil

　　

Step 1

Put a peeled garlic clove and 2 big pinches of salt in a mortar and pound into a purée, with no chunks remaining. Add the wine vinegar, grind in some black pepper, and taste for the balance of salt and vinegar. Allow to macerate for a few minutes, and whisk in olive oil. Taste the dressing with a leaf of lettuce. It should taste bright and lively without being too acidic or too oily; adjust the salt, vinegar, or oil as needed.

　　

Step 2

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

　　

notes

Step 3

Use a finely diced shallot instead of, or in addition to, the garlic paste.

　　

Step 4

A squeeze of lemon juice added to the dressed salad at the last moment can add a brightness that brings up all the flavors.

　　In the Green Kitchen by Alice Waters. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved.Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.