Mom's garlic vinaigrette

Mom's garlic vinaigrette

DO NOT make this in a metal bowl, or your garlic will oxidize and turn green. Use a wood, pottery, or glass bowl.

Juice of 1 fresh lemon
1/4 cup of rice vinegar or apple cider vinegar
1/4 cup of extra virgin cold press olive oil
1 Tbsp of soy sauce or Tamari. (or Bragg's Aminos)
4 cloves of fresh garlic, crushed thoroughly
1tsp of ginger preserve (optional)

Mix everything together very well. It will separate again over time, so mix it again before serving.

This stuff is good for about a week in the fridge. The fresh garlic goes bad after that, and it tastes funky, but the vinegar ensures that it won't actually hurt you. The olive oil will turn solid in the fridge and you have to thaw it for an hour on the counter before eating.

I always make it fresh because it's best when eaten within a few hours of making it.

This is particularly tasty with a baked potato, the slight sweetness of potato offsets the dressing wonderfully. I love to serve this with Chestnuts when they are in season!

Note: If you are using bitter greens such as Dandelion in your salad, try using more garlic, and serve with a side of something sweeter such as EcoPunk's Roasted Veggies.