Mixed Green Salad with Classic French Dressing

Published July 1, 1996.

Why this recipe works:

For our salad dressing recipe, we wanted to emphasize the flavor of olive oil, enhanced but not upstaged by the other ingredients. We particularly wanted to avoid nose-burning excesses of vinegar or garlic in our vinaigrette recipe. We determined that an oil to vinegar ratio of 4 to 1… read more

For our salad dressing recipe, we wanted to emphasize the flavor of olive oil, enhanced but not upstaged by the other ingredients. We particularly wanted to avoid nose-burning excesses of vinegar or garlic in our vinaigrette recipe. We determined that an oil to vinegar ratio of 4 to 1 satisfied most tastes. At that ratio, neither ingredient predominates, and you get a smooth, fine-tasting mixture that is neither harsh nor greasy.

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Serves 4

Salt and pepper are mixed first with the vinegar for subtlety, while the garlic is rubbed into the bowl for aroma without bitter flavor.

Ingredients

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