This light, aromatic summer vinaigrette can be used with either fresh young salad greens, the season’s first tomatoes, or just to brighten up steamed veggies, including potatoes. It’s good tossed with cooked grains too and it’s easy to make. I like to make my dressing French style, which is to make it in the bottom of the salad bowl you are planning to use for your salad. Rubbing the garlic around the bottom of bowl as described below, coats it with garlic juice to give the dressing a light garlicky flavor. Try it. You won’t be disappointed.
- Rub the cut side of the garlic all over the bottom of a large salad bowl or mixing bowl. Discard the garlic.
- Add the vinegar and the salt to the bowl. Whisk until the salt melts.
- Gradually whisk in the olive oil and then the water. It is the water that makes this dressing super light.
- Pile the greens on top of the dressing and just before you are ready to eat the salad, toss with the herbs.
- 1 clove of garlic, smashed and cut in half (optional)
- 1 tablespoon white wine vinegar
- Pinch of sea salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon water
- 1 tablespoon of mint cut into a chiffonade
- 2 tablespoons basil leaves cut into a chiffonade
Ann's Tips and Tricks
If you use garlic, make sure that the bowl you use it is either glass or ceramic and not stainless steel. Stainless steel actually removes the smell from garlicky hands if you rub them over it, so it’s not good to use a stainless steel bowl for this dressing.
Let the vinaigrette sit 5 to 10 minutes for the flavors to blend before tossing it together with the salad.