Clare de Boer's Winter-Leaves Vinaigrette

Winter-Leaves Vinaigrette

Winter-Leaves Vinaigrette

This vinaigrette is one of my favorite dressings — simple and luxurious. In January, radicchios and other bitter leaves are at their most delicious, and they provide a rare pop of color in an otherwise wintry landscape. I like to eat a salad after my main course as a palate cleanser.

1. Crush the garlic clove with the salt using a mortar and pestle.

2. Splash in the vinegar and then stir in the olive oil and pepper — check for seasoning; this should taste a little saltier than you like.

3. Clean and tear your leaves. Dress with a touch of the vinaigrette (you will not use it all).

Photos by Noah Fecks

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