This is fantastic on almost any kind of greens. Or you can use it as a building block for the 10 flavorful variations below. All the dressings will last, refrigerated, up to one week.
Servings: Makes 2 1/4 cups
Ingredients
  • 2 cloves garlic
  • 1/2 cup vinegar (such as white, sherry, cider, port or champagne vinegar)
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups extra-virgin olive oil
  • 1/4 cup finely chopped shallots or red onion
Directions
In a food processor with metal blade attached, mince garlic. Add vinegar, mustard, salt and pepper. Process to combine. With the motor running, slowly drizzle in oil until dressing is emulsified. Taste, and add additional salt and pepper if necessary. Pour into a bowl and stir in shallots. Stir before using.

Variations:

Red Wine
Use red wine vinegar in recipe above.

Balsamic
In place of the 1/2 cup vinegar, use 3/4 cup balsamic vinegar. In place of the 1 1/2 cups olive oil, use 1/4 cups olive oil.

Basil
In place of the 1/2 cup vinegar, use 1/4 cup red wine or balsamic vinegar and 1/4 cup fresh lemon juice. Stir in 1/4 to 1/2 cup chopped fresh basil with shallots.

Black Olive
In place of the 1/2 cup vinegar, use 1/4 cup red wine vinegar and 1/4 cup fresh lemon juice. Reduce salt to 1/2 teaspoon. Add 2 tablespoons black olive puree or paste along with mustard. If desired, stir in 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano with shallots.

Greek Lemon-Oregano
In place of the 1/2 cup vinegar, use 1/4 cup red wine or cider vinegar and 1/4 cup fresh lemon juice. Stir in 1/4 cup chopped fresh oregano or 1 tablespoon dried oregano with shallots.

Cilantro-Cumin
In place of the 1/2 cup vinegar, use 1/4 cup cider vinegar and 1/4 cup fresh lime juice. In place of the 1 1/2 cups olive oil, use 1 1/2 cup olive oil and 3/4 cup canola oil. Stir in 1 1/2 teaspoons ground cumin and 1/4 to 1/2 cup chopped fresh cilantro with shallots.

Mint-Cumin
In place of the 1/2 cup vinegar, use 2 1/2 tablespoons red wine vinegar, 2 1/2 tablespoons cider vinegar, and 2 1/2 tablespoons fresh lemon juice. Replace black pepper with 1/2 teaspoon ground white pepper. Stir in 1 1/2 teaspoon ground cumin and 1/4 to 1/2 cup chopped fresh mint with shallots.

Port
In a 1-quart saucepan, bring 1 cup port to a boil. Reduce heat slightly and boil until reduced to 2 tablespoons, about 8 minutes. Let cool. In place of the 1/2 cup vinegar, use 1/4 cup sherry vinegar, 1/4 cup balsamic vinegar, and reduced port. In place of the 1 1/2 cups olive oil, use 3/4 cup olive oil and 3/4 cup canola oil. Replace mustard with 1 tablespoon tomato paste.

Mustard-Dill
In place of the 3/4 cup vinegar, use 1/4 cup cider vinegar and T cup champagne vinegar. Increase mustard to 3/4 cup (you can use Dijon, whole grain, or spicy brown mustard, or any combination of the three), and add 2 tablespoon firmly packed brown sugar. Replace olive oil with canola oil. Stir in 1/2 cup chopped fresh dill with shallots.

Roasted Garlic
Preheat oven to 350°. Place 8 large peeled garlic cloves on a doubled sheet of aluminum foil. Drizzle with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon salt. Wrap garlic and bake until very soft, about 45 minutes; let cool. After mincing fresh garlic, add roasted garlic and finely chop. In place of the 1/2 cup vinegar, use 1/4 cup red wine vinegar and 1/4 cup balsamic vinegar.

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