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