I wanted to make a dinner out of the Potato Latkes I made a few weeks ago. So, I threw together a salad and made this recipe* for dressing to go with it.
This is a great basic, go-to vinaigrette that I'm glad to have in my arsenal. It uses mostly pantry items and things that I usually have on hand anyway, so I can make it anytime I want a salad and don't have any dressing.
I started by mashing together some garlic and salt with the side of a heavy chef's knife. (I probably could have done this with my mortar and pestal, too.) Then I whisked together the garlic-salt paste with some balsamic vinegar, lemon juice, grated Parmigiano-Reggiano, salt, pepper and a some minced fresh basil. Finally, I whisked in some olive oil in a slow stream until it was well blended.
I put the dressing on a salad of Romaine, grape tomatoes, cucumbers and some baked, breaded chicken. Yes, they are Short Cuts. Don't judge me. They're quick and they're good.
Date Cooked: December 20, 2008
Degree of Difficulty: Easy
* This recipe is not on epicurious.com.
2 years ago