Vinaigrette

Eastside Road, December 20, 2014—

SINCE TONIGHT'S DINNER is a repeat of the soup from a couple of days ago, and since it was followed as so many of our dinners are by the tossed green salad, I thought I'd just remind you, as if you wanted the reminder, how I go about making my vinaigrette:

	Smash a clove of garlic with the right amount of salt. We use good salt from the Ile de Ré. The right amount will make a nice creamy paste. Yes, that's a bit of the green shoot in there — I try to avoid them; some people find them bitter.
	Add the right amount of olive oil; certainly enough to cover the garlic. Let this stand while you eat your dinner.
	When you're ready to serve the salad, add the right amount of vinegar. Most vinaigrette recipes specify a ratio of vinegar to oil, but I think the proportion varies depending on the strength and acidity of each component. Experiment.
	Using the fork you smashed the garlic with, emulsify the vinaigrette. I simply whisk the fork back and forth horizontally, always leaving the tines under the surface. You don't want air in the vinaigrette, just the four sacred ingredients: garlic, salt, oil, vinegar. (Of course you can substitute lemon juice for vinegar.)
	Finally, add the greens and croutons (if you're using them) to the bowl and toss the salad, using your hands if no one's looking, or two forks if you're squeamish. I can't eat salad without a slice of bread. Water, not wine, with salad!