(Above: This vinaigrette is so good you can make a simple salad with just greens (in this case arugula). No need to add anything else.)
I’ve been making this recipe for years and, if I remember correctly, I got it from a cookbook I bought in Paris more than 30 years ago. However, I started making my own low-calorie version several years ago using lemon juice, instead of olive oil, and the raves from Rootsliving dining room guests continued to roll in. With lemon juice, the calorie count is close to zero.
This is so simple to make and yet often gets more compliments from our guests than the main course. It’s easy, quick, and more delicious than store-bought dressings which often contain processed ingredients and fillers.
I use a mortar and pestle to break up the garlic in the salt, but you can also use a fork on a cutting board or plate to mash it up good. Kosher salt is best. I use it in all my recipes, but regular table salt works well too.
Best Vinaigrette Recipe (low-cal option too)
This is easier, quicker, and more delicious than using store-bought salad dressing.
- (This is for a large batch. If you want to make more or less, just be sure to keep the olive oil to vinegar ratio, 3:1.)
- Garlic, 1 large clove
- Salt, preferably Kosher salt, 1 teaspoon
- Olive oil, 3/4 cup (can substitute lemon juice for low-calorie version)
- Red Wine Vinegar, 1/4 cup
- Dijon Mustard, 1/2 teaspoon
- Step 1 Crush garlic in salt.
- Step 2 Add olive oil, vinegar, and dijon mustard. Shake.
- Step 3 Pour a conservative amount of dressing over the salad and toss. Store the remaining dressing in the refrigerator covered. It should keep refrigerated for 5-7 days.