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.

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

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.

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