Provençale Dressing
- Selena Bean
- Oct 9
- 1 min read
Picked up along the way during travels in Southern France, this salad dressing is as simple as it is tasty. I use it every day to coat a pile of greens. Adding a sharp and slippery garlic hit, the leaves go down so easily.
The recipe calls for extra virgin olive oil. I have tried using other oils such as sunflower or canola but the result is not quite the same, as the olive oil adds a slightly bitter twist that the others lack.
Crushing the salt into the garlic is a step that should not be missed as it helps to release the garlic oils. Their aroma is infused into the salt which is more easily absorbed by the oil.
As the dressing stands over a few days, the flavours will be enhanced, so make enough for four or five days' worth of meals. By day 5, the dressing will be spectacular. Try making a new jar on day 3 and leaving it to stand. It will be quite good by the time you get to it a few days later.
Without further ado, here is the easiest salad dressing in the world.
1
Vinegar and Oil
There are a multitude of different oils and vinegars available. I am using apple cider vinegar and extra virgin olive oil.
2
Storage
This dressing keeps well, and I leave it on the bench (oil and vinegar are both kept in the cupboard anyway, and the salt and oil will help preserve the garlic). If kept in the fridge, it will probably solidify and you will need to take it out in advance to have liquid dressing when you need it.
Notes
1
*Place garlic and salt in a jar and mash together with a fork
*Add vinegar. Put lid on the jar and shake well to combine
*Add the oil and shake again
Instructions
1/4 cup vinegar
3/4 cup oil
1/2 tsp salt
2 tsp crushed garlic
Mix ingredients
Provençale Vinaigrette
Chef, R&D, Photographer, Author
Selena Bean
A very quick and easy dressing to jazz up some greens.
Servings :
8 Servings
Calories:
Prep Time
5 min
Cooking Time
0
Rest Time
0
Total Time
5 min
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