About this Recipe
This assertively sharp and tangy dressing turns a humble bowl of greens (or steamed or grilled vegetables, or a sandwich) into a riot of flavor. The quality of the oil and vinegar matter, so use the good stuff for this. You can swap in half a shallot for the garlic if you want to dial back the intensity a notch, or you can use both for even more flavor.
Mustard is an age-old spice and medicine. Sinigrin, a bioactive compound found in mustard and the rest of the Brassicaceae family (broccoli, brussels sprouts), has anti-inflammatory, antibacterial, antifungal, antioxidant, anticancer, and wound healing effects. Both red wine and the slightly sweet sherry vinegar are full of phenolic antioxidants known to have blood pressure, blood sugar, and cholesterol-lowering benefits.
Makes 340 ml (about 1 1/2 cups)
- 1/3 cup (80 ml) red wine or sherry vinegar
- 1 garlic clove, grated
- 1 Tbsp (15 ml) water
- 1/2 Tbsp Dijon mustard
- 1/2 tsp salt
- 3 to 5 twists of black pepper
- 1 cup (240 ml) extra virgin olive oil
Step 1Combine the vinegar, garlic, water, mustard, salt, and pepper (everything except the oil) in a bowl, blender, or food processor. Whisk or run the machine while you add the olive oil in a thin stream. The mustard and garlic will act as emulsifiers, helping to create a thick, smooth dressing. Taste for seasoning and deploy as desired, or keep it in a jar until you need it — just give it a good shake before using. It will store, covered, in the refrigerator for up to 3 days.
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