Garlic vinaigrette is the dressing I make most often. The quantities that follow are only an approximate guide because garlics, vinegars, and oils vary so much in strength and intensity. The first step in making a vinaigrette is to macerate garlic in vinegar and salt. The vinegar softens the raw taste of the garlic, and the salt tames the sharp edge of the vinegar. Sometimes I like to mix different kinds of vinegar; a few drops of balsamic vinegar can temper a wine vinegar that’s too strong. Taste for balance and adjust by adding more salt or vinegar; it should be neither too salty nor too acidic. The mixture should taste delicious by itself.
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Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.