1 clove garlic, minced and well smashed
6 T extra virgin olive oil
1 T lemon juice, fresh squeezed
1 1/2 T Champagne Vinegar
1/2 t Dijon Mustard
1/8 t ground white pepper
A few twists of a Kosher salt grinder
Spoon Mage™ Note:
My arthritis prevents me from smashing the garlic with the side of a broad knife. So, I mince the garlic as small as I can, rocking the knife to make the pieces tiny. Then I press the garlic with the size of the knife until it is well smashed. It’s easy to do, incorporates well into the dressing, and my hands don’t hurt when I am done!
The amount of mustard called for in this recipe is sufficient to emulsify the dressing so that it does not quickly separate. It provides a background flavor as well. Do remember that with all recipes, you are in charge. If you want more of a mustardy flavor – double the Dijon!
I use very little salt. You may need more. Taste the vinaigrette with a baby carrot, adjust the flavor gradually to suit you.
If you find the flavors too strong, add another tablespoon of olive oil – btw, never cheap out on extra virgin olive oil. Buy small containers of the best you can afford, store away from sunlight, use it up before it starts to go rancid, and buy another small container. Yes, I know – it’s cheaper to get the big bottle, but it is also more likely to go rancid before you use it up. Give olive oil a sniff before each use to make sure it is still fresh and tasty. Do not use it if it smells “off”.
Prep the garlic per the note above. Scrape the exuded liquid and minced bits into a small bowl.
Add the oil, lemon juice, vinegar, mustard, white pepper and salt.
Briskly swirl a whisk in circles, working to combine the ingredients.
You’ll notice that it all holds together pretty quickly. Once it holds together, you can taste and adjust, or refrigerate the container for an hour giving the garlic time to incorporate into the rest of the flavors. Then taste again and adjust.
Drizzle the dressing onto a beautiful green salad of lettuce and cucumber.