Very Garlicky Vinaigrette from The New Basics Cookbook by Julee Rosso and Sheila Lukins
How we love garlic! This vinaigrette is perfect over hardy winter salads of arugula, watercress, and romaine lettuce—also great as a marinade for grilled chicken or flank steak. Drizzle a bit over...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
Ingredients
- 4 large cloves garlic, minced
- Salt
- freshly ground black pepper
- 1 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- ⅓ cup red wine vinegar
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