BASIC SALAD VINAIGRETTE
The Palm Restaurant Recipe
Makes 1 cup
1/4 cup good quality red wine vinegar
1 garlic clove, pressed
1 teaspoon fine sea salt
3/4 cup extra virgin olive oil
Combine the ingredients in a jar that will seal tightly and shake vigorously to emulsify.
The dressing can be kept, refrigerated, for up to 10 days. Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so the olive oil will flow. Always shake well again just before tossing with a salad.