The epitome of the Upper East Side! This recipe can be used on your favorite salad, even if that salad isn’t the Madison Avenue Salad from my good friend, Chef Mark Strausman‘s latest cookbook, Freds at Barneys New York.
- 1 clove garlic
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- Dash of kosher salt
- Freshly ground black pepper
- Peel the garlic clove, smash it with a chef's knife, and place in a stainless-steel bowl. Add the vinegar and set aside for 1 hour to let the flavors meld then remove the garlic.
- Add the olive oil and whisk together. Add the salt and pepper, mix again, and then taste and adjust seasoning if needed.