Vinaigrette de Toujours

Menu Notes:

• This vinaigrette can be used on many different salads—arugula, watercress, lettuce, kale, spinach, to name a few—and is also a good marinade for salad ingredients such as mushrooms, steamed green beans, avocado. Pictured here is a salad that is typical of the ones I make almost daily, and it comprises lettuce, watercress, tomato, cucumber, avocado, Greek olives, and toasted pecans. 
• Although Vinaigrette du Jour tastes best on the day it is made, it does keep well in the refrigerator. I let it warm to room temperature before reusing from the fridge.

The Ingredients:

• 3 cloves (or 8 g) of garlic
• 2 g (or ¼ teaspoon) of salt
• 30 ml (or 2 tablespoons) of lemon juice
• 30 ml (or 2 tablespoons) of balsamic vinegar
• 7 g (or 1 tablespoon) of mustard powder
• 5 g (or ½ tablespoon) of freshly ground black pepper
• 180 ml (or ¾ cup) of salad grade olive oil
• 2g (or 2 tablespoons) of dried dill leaves

The Method:

1. Press the garlic through a fine-gauge garlic press.
2. Mash the salt into the garlic with a small fork or the side of a knife until the mixture becomes creamy or foamy.
3. Place the garlic mixture into a bottle with an airtight cap or stopper.
4. Add the lemon juice, vinegar, mustard, and pepper, and shake the mixture in the bottle until the mustard is distributed evenly in the liquid.
5. Add the olive oil and shake the bottle vigorously until the vinegar and oil layers are completely mixed.
6. Add the dill leaves and shake the bottle again to distribute the herb evenly throughout the vinaigrette.

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