1 clove of garlic, peeled
2 tablespoons of red wine vinegar
2 tablespoons of olive oil
Kosher salt and pepper to taste
Before dinner: Get out your mortar and pestle. Place a clove of garlic and a good pinch of salt in the bowl and pound to reduce the garlic to a liquidy paste. Add one teaspoon of red wine vinegar to make it easier to remove the garlic. Using a small spatula, scrape into a new bowl. Add another teaspoon or two of red wine vinegar to “rinse” the bowl. Scrape out any remaining garlic and vinegar. Add the rest of the red wine vinegar to the bowl to make up a total of 2 tablespoons.
Let this sit while you eat dinner, or at least 15 or 20 minutes. Rinse the mortar and pestle. Adjust accordingly if you serve salad before dinner.
Just before it’s time to have the salad, add 2 tablespoons of olive oil, kosher salt and freshly ground black pepper to taste. Check by dipping a lettuce leaf in the dressing and adjust as needed.
The recipe doubles nicely and keeps well in the fridge for a few days.
Inspired by Alice Waters Makes Salad Dressing at My House.