Vinaigrette is the preferred dressing in France for green salads, avocados, artichokes, and many kinds of sliced, shredded, or chopped vegetables. It is also the starting point for a host of more complicated dressings and accepts a variety of accents with additional ingredients. The optional ingredients in this recipe not only add flavor but also help maintain the emulsion of oil and vinegar that is essential to a good vinaigrette.
If garlic flavor is desired, mash together until a paste is formed:
1 small clove garlic, peeled
2 to 3 pinches of salt
Remove to a small bowl or a jar with a tight-fitting lid. Add and whisk or shake until well blended:
1/3 to 1/2 cup red wine vinegar or fresh lemon juice
1 shallot, minced
1 teaspoon Dijon mustard (optional)
2 tablespoons minced drained green peppercorns, or 1 tablespoon cracked dried green peppercorns
Salt and ground black pepper to taste
Add in a slow, steady stream, whisking constantly, or add to the jar and shake until smooth:
1 cup extra-virgin olive oil
Taste and adjust the seasonings. Use at once or cover and refrigerate.
