We’ve been eating a lot of salad lately, so I’ve had ample time to experiment with salad dressing. I’m really addicted to this one. I especially love it on Cobb salads. The egg yolk keeps it from separating, even overnight in the refrigerator. Since it does have raw egg, I only keep any leftovers for 24 hours, but wow is it good.
The recipe doesn’t make a lot either. Enough for 2-3 large salads, depending on how generous people are with the dressing, or one large tossed salad served as a side.
If you’re immune compromised or just squeamish, use a pasteurized egg. Then it should be perfectly safe. If you leave the egg out, it’ll be a perfectly good vinegarette, but can no longer be called creamy.
Creamy Red Wine Vinaigrette
- 1 egg yolk
- 1/4 cup red wine vinegar
- 1 garlic clove
- 1 Tbsp sugar
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- ~2 Tbsp extra virgin olive oil
This is really easy. Throw everything except the olive oil into the bowl of a food processor. Or maybe a blender. I don’t own a blender though. Blend it up thoroughly. Drizzle the olive oil slowly in while things are blending up, and keep it blending about 30 more seconds. Remove to a salad dressing jar and use immediately. Certainly within 24 hours.