It’s worth keeping a bottle of this tasty salad dressing on hand. It enhances, without overwhelming, delicate greens and can also stand up to a robust salad overflowing with a garden of ingredients.
- 1 small clove garlic, finely minced
- 1 teaspoon finely minced shallot
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch of sugar
- ¼ cup red wine vinegar
- 2/3 cup extra virgin olive oil
Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature before using.
Nutritional information is based on 16 servings.