|Total Time||10 minutes|
This is the vinaigrette I like best for green salads; the tang from the lemon juice is balanced by the sweetness of the vinegar. It’s also a good dressing with steamed asparagus and potato or grain salads. I like to make this in a suribachi, but it can also be assembled by placing all the ingredients (with the garlic minced first) in a large jar, sealing the lid tightly, and giving the jar a good shake.
|2||cloves garlic, peeled|
|~||Freshly ground black pepper|
|~||Pinch of coarse salt|
|1||tsp. Dijon mustard|
|2||Tbsp. freshly squeezed lemon juice|
|2||Tbsp. rice-wine vinegar|
|¾||cup extra-virgin olive oil|
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