Bob's Salad Dressing

This is how my father made salad dressing, one meal at a time. It is a perfect solution, since you can vary the ingredients infinitely. Or, you can make enough to store in the refrigerator.

Important: Never wash the wooden bowl! Rinse when necessary.

Extra Virgin Olive Oil

1 clove garlic, minced

Red Wine Vinegar

Salt and Pepper

Required Equipment:

An unfinished wooden bowl about 8” (20 cm) across.
A cheap tablespoon, bent to about 90°.
A plastic bowl cover, or a zip-lock bag

Mash the minced garlic into the bowl, using the spoon. The garlic and oil will penetrate the unfinished wood and build up a flavor that is always fresh.
Keep or discard the mashed garlic according to taste.
Add olive oil – Extra Virgin is the best. Quantity is up to you, some like a lot, some just a little.
Dribble in a few drops of vinegar. Not too much; the dressing should taste of oil with a tang of vinegar.
Add salt and pepper to taste. Olive oil is rather bland, so you may want to use quite a bit of salt. I use a big pinch, and 3-4 twists of the pepper mill.
Stir and pour over the salad. You can also put excess in a jar and store in the refrigerator.
Wipe out the bowl with a paper towel.
Cover bowl with the plastic cover (otherwise it smells up the cabinet; not badly, mind you, but some people don’t care for it).

As the years go on, the bowl becomes permeated with garlic and oil. It is a wonderful tool.

Variations: Try anything –

Cider vinegar, a little dry mustard and sugar for French dressing.
Balsamic vinegar for a different flavor.
A lighter oil and cider vinegar for a lighter dressing.

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