It’s as easy as it gets, and even better to put on a salad.
It’s the vinaigrette salad dressing that changed the salad-eating habits of Miami Beach folk forever. Before this small beauty came along, salad dressing meant Wishbone or Milano French dressing. Out in Vegas they were creating Caesar dressing, but in South Florida this was the magic, and it was oh, so simple. You can keep the memory alive with this simple dressing, just the way we made it.
6 ounces first cold-pressed extra-virgin olive oil
2 ounces red wine vinegar
1 teaspoon agave sugar (granulated will do in a pinch)
1 tablespoon freshly squeezed lemon juice
1 garlic clove, smashed but not chopped
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried marjoram
Make the dressing 24 hours in advance.
Place all the ingredients except the olive oil and the garlic clove in a stainless steel or other non-reactive bowl and mix well. Pour into a glass jar, add the garlic clove, cover and refrigerate for 24 hours.
Immediately before serving, remove the garlic clove, pour the dressing back into the sam bowl, beat rapidly with a wire whisk, and slowly drizzle the olive oil into the bowl to incorporate the ingredients. Add the garlic clove back into the dressing, pour into a serving vessel like a gravy boat, and serve immediately.
The dressing can be made ahead with the olive oil incorporated, but you will need to bring it to room temperature and whip rapidly before serving.