Print
Red Wine Vinaigrette
MAKES ABOUT 1/2 CUP Chef Tellez tosses tomatoes in this simple, splendid dressing, but you can use it to dress any green salad.
-
1/3
cup
extra-virgin olive oil
-
2
tablespoons
red wine vinegar
-
1/2
garlic clove
minced
-
1
fresh basil leaf
sliced into thin ribbons
-
1/4
teaspoon
kosher salt
-
Freshly ground pepper
-
In a small mixing bowl, combine the olive oil, vinegar, garlic, and basil. Season with the salt and a few grinds of pepper.