Found at: http://www.anguillaguide.com/article/articleprint/385/-1/98/
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Serious Vinaigrette Dressing
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This is legitimate, not patented, and will keep for a day or so in the ‘frig tightly sealed. Looks more work than it is but worth every moment spent on its creation. Use this along with the croutons and any lettuce will rally to become a spectacular salad.
In a bowl put (adjust for quantity needed):
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A tablespoon or more of red wine vinegar (do NOT use white vinegar or cider vinegar, but you might like to substitute lime or lemon juice for some of the vinegar for use in suitable salads)
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Two or more garlic clove(s) peeled and thinly sliced
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Quite a few grinds of fresh-ground black pepper (you MAY NOT use pre-groundpepper)
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Two tablespoons best virgin olive oil
Stick the flat slices of garlic repeatedly with a sharp fork to release the flavor. Go away for a hour or so to allow the pepper oils and the garlic to dissolve into the vinegar. On return to the job, another couple of grinds of pepper and pierce the garlic slices again.
Remove the garlic slices. Add:
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Two more tablespoons olive oil AND two or more tablespoons of a mild-flavored cooking oil such as Canola oil (do not use soy oil). The proportion of oils depends on your taste and the strength of the olive taste of the olive oil.
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One to two teaspoons of best Dijon mustard (you are absolutely NOT allowed to use French's yellow mustard; if you do, this recipe will self-destruct)
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A scant teaspoon of salt, not more – it is actually better to salt the salad after dressing it.
Beat quite briskly with a fork, or in a small blender if you wish, until cloudy and emulsified. Keep covered or bottled and refrigerated until using.
Aside from making very good salads, this dressing can be used as a marinade or to brush on chicken or other meats before grilling, or used on cold vegetables.
Not efficacious as, and not to be used as, suntan lotion.
