I really don't have "exact" amounts, I usually eyeball it - in the words of Rachael Ray
I chop 2 cloves of garlic on a cutting board - then I put three nice size pinches of salt on the chopped garlic and with a fork I mash the two together to form a paste, and put in a bowl - I then add a squirt of dijon mustard, a couple teaspoons of worstershire sauce, and juice of one small lemon. I wisk it together, then add one raw egg yolk (yolk only) and wisk, then add extra virgin olive oil, about 1/3 of a cup - you have to wisk it well so it emulsifies - you then have to taste it to see whether it needs more salt, oil, ect...
It looks like a pain to do, but I do it almost every night and once you have it down, it's so easy - you could also make big batches and keep leftovers in the fridge. Don't forget after you dress the salad to add parmesan cheese and croutons on top!!!!
I usually like a mix of olive oil and good balsamic vinegar, with salt and pepper. Sometimes, I use olive oil and lemon juice instead. If I want something a little sweet, I use the balsamic-olive oil mix with a smidge of honey.
A local restaurant makes a delicious basil vingerette and adds crumbled blue cheese to the top of the salad. I'm also a big fan of the original Newman's Own.
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