This is how my father made salad dressing. It is a perfect solution, since you can vary the ingredients infinitely. Important: Never wash the bowl!
Extra Virgin Olive Oil
1 clove garlic, minced
Red Wine Vinegar
Salt and Pepper
Required Equipment:
An unfinished wooden bowl about 8” (20 cm) across.
A cheap tablespoon, bent to about 90°.
A plastic bowl cover, or a zip-lock bag
1. Mash the minced garlic into the bowl, using the spoon. The garlic oil will penetrate the unfinished wood and build up a flavor that is always fresh.
2. Keep or discard the mashed garlic according to taste.
3. Add olive oil – Extra Virgin is the best. Quantity is up to you, some like a lot, some just a little.
4. Dribble in a few drops of vinegar. Not too much; the dressing should taste of oil, not vinegar.
5. Add salt and pepper to taste. Olive oil is rather bland, so you may want to use quite a bit of salt. I use a big pinch, and 3-4 twists of the pepper mill.
6. Stir and pour over the salad.
7. Wipe out the bowl with a paper towel.
Cover bowl with the plastic cover (otherwise it smells up the cabinet; not badly, mind you, but some people don’t care for it).
As the years go on, the bowl becomes permeated with garlic and oil. It is a wonderful tool.
Variations: Try anything –
Cider vinegar and a little mustard for French dressing.
Balsamic vinegar for a different flavor.
A lighter oil and cider vinegar for a lighter dressing.
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