Nancy Thomas’s Classic Vinaigrette
This is a family recipe and the first thing I learned how to make at home as a child in my mortar and pestle, which I still use today. The vinaigrette can be used for a green salad, or cooked or raw vegetables, tossed with herbs to enhance. I believe that the humble vinaigrette teaches us about fat and acid balance, which is so fundamental to creating a good dish.
Ingredients
- 2 large garlic cloves (smashed with your knife blade and minced fine)
- ½ lemon, juiced
- ½ teaspoon Dijon mustard
- 2 ounces red wine vinegar
- 4–5 ounces olive oil
- Salt and pepper to taste
Instructions
- Whisk all ingredients together and pour onto your favorite salad, toss to order. Vinaigrette can store for a few days if you have extra.
