A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.
INGREDIENTS (for 8 servings):
- 1/4 cup rice wine vinegar or lemon juice
- 2 tablespoons Dijon mustard or mayonnaise
- 1 large garlic clove, minced
- Salt and freshly ground black pepper
- 2/3 cup olive oil
Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.
This recipe was originally featured in the USA WEEKEND article Five Steps to Perfect Pasta Salad on May 18, 2003.
Find the Perfect Recipe from Pam Anderson.Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.