Garlic Vinaigrette

• 1 small garlic clove
• Salt
• 2 tablespoons red wine vinegar
• Fresh-ground black pepper
• 3 to 4 tablespoons olive oil

1. Put a peeled garlic clove and 2 big pinches of salt in a mortar and pound into a puree, with no chunks remaining.
2. Add the wine vinegar, grind in some black pepper, and taste for the balance of salt and vinegar.
3. Allow to macerate for a few minutes, and whisk in olive oil.
4. Taste the dressing with a leaf of lettuce.
5. It should taste bright and lively without being too acidic or too oily; adjust the salt, vinegar, or oil as needed.
6. To dress a salad, put several generous handfuls of washed and dried lettuce in a large bowl.
7. Toss with about three quarters of the vinaigrette, and taste.
8. The lettuce should be lightly coated but not overdressed; add more dressing as needed.
9. Use a finely diced shallot instead of, or in addition to, the garlic paste.
10. A squeeze of lemon juice added to the dressed salad at the last moment can add a brightness that brings up all the flavors.

garlic, salt, red wine vinegar, freshground black pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/garlic-vinaigrette-387345 (may not work)