The ingredients here might seem basic, but I promise the result is anything but. We’re going heavy on the garlic and shallot (and I scaled back from the original!), but they are slow-cooked in olive oil, so the result is more savory and less in-your-face. I’ll eat this with just about anything, but my favorite way to serve it is over wedges of gem lettuce. Use your hands to work the dressing into all the crevices. No judgement for finger-licking.
Adapted from Missy Robins’ House Vinaigrette as seen in Breakfast, Lunch, Dinner… Life: Recipes and Adventures from my Home Kitchen.
Makes about 1 cup.
Ingredients
- ½ head garlic, cloves peeled and minced
- 1 medium shallot, minced
- ½ cup olive oil
- 2 tablespoons flat leaf parsley, finely chopped
- 1 teaspoon crushed red pepper
- ½ cup red wine vinegar
Method
In a small sauce pan, combine the garlic, shallot and olive oil. Place over low heat and slowly cook, avoiding any browning, until soft and aromatic, about 8-10 minutes. Remove from the heat and let cool.
When the oil mixture is no longer hot, transfer to a bowl and add the parsley and crushed red pepper. Just before serving, whisk in the vinegar. (This helps to prevent the parsley from turning brown.)
