Backing off on the oil not only helps control calories, it takes some of the oily "weight" off tender salad greens. Once you get the gist of this recipe, you can modify and iterate like mad. Don't just use this on salads, though. This vinaigrette can be warmed lightly and served with fish or over grilled chicken. Wherever you need a sauce on the fly, reach for this method.
How to Make It
In a chilled mixing bowl, combine Mad X and red wine vinegar. Whisk to incorporate into a uniform liquid.
Add the thyme leaves, the Dijon mustard, the sugar, the salt, and the garlic. Whisk.
Slowly drizzle the walnut oil into the vinaigrette while steadily (but not madly) whisking.
Chill, covered, until ready for use. It'll hold up for at least a week in an airtight container, but the garlic's intensity will taper with time.
Cooking Light Mad Delicious
