Vinaigrette

this amount of dressing is enough for a couple of large salads

I like to make my vinaigrette with an equal amount of oil and vinegar.  You can experiment to see how you like your dressing to taste.  Making this in a mortar and pestle is the easiest way.  ( If you don't have a mortar and pestle, you can do this in a small bowl with the back of a spoon.  Be sure to either mince or grate your garlic first so the spoon can mash it.)

1 garlic clove
1 anchovy fillet
1/8 teaspoon coarse kosher salt or sea salt
a few grinding of black pepper
1 tablespoon vinegar - you can use balsamic or red wine vinegar
1 tablespoon extra virgin olive oil

In the bowl of a mortar and pestle, grind the garlic clove, anchovy and salt together.    Grind the ingredients until you have a smooth paste.  Add the pepper and  vinegar and grind some more.  Pour in the oil and blend some more until smooth.  Taste and adjust seasoning.

You can try all kinds of variations to this basic vinaigrette.  Add some chopped herbs, try different flavored olive oils or vinegars or add chopped capers.

Remember when you dress your salad greens, to do so lightly.  A little dressing goes a long way.

The Italian Dish
theitaliandishblog.com