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(recipe, Carrie Floyd)
This is the vinaigrette I like best for green salads; the tang from the lemon juice is balanced by the sweetness of the vinegar. It’s also a good dressing with steamed asparagus and potato or grain salads. I like to make this in a suribachi, but it can also be assembled by placing all the ingredients (with the garlic minced first) in a large jar, sealing the lid tightly, and giving the jar a good shake.
- 2 cloves garlic, peeled
- Freshly ground black pepper
- Pinch of coarse salt
- 1 tsp. Dijon mustard
- 2 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. rice-wine vinegar
- ¾ cup extra-virgin olive oil
- In a suribachi (or large mortar bowl), place the garlic cloves, a large pinch of salt, and a couple turns of freshly ground black pepper; pound with a pestle into a paste. Add the mustard, lemon juice, and vinegar, and whisk until smooth.
- Continue to whisk while adding the olive oil in a slow stream, allowing the vinegar and oil to emulsify. Season to taste with salt and pepper. (This makes a fairly tangy dressing, which I like, but feel free to add more olive oil if it’s too tangy for you.)
- Pour vinaigrette into a large empty mustard or jam jar, top with a lid, and store in the refrigerator until ready to use. Before serving, give the jar a good shake to mix.