Makes 3 cups
Tasted on its own, this will be aggressively acidic. Keep in mind that it mellows considerably when it is used to dress vegetables or is tossed with greens. If you want to tame it even more, drizzle a little extra virgin olive oil on the dressed salad just before serving.
You may find that the vinaigrette mellows over time; to give it a boost, squeeze a little fresh lemon juice into it. It will keep for weeks, tightly covered, in the refrigerator
¾ cup red wine vinegar
1 tablespoon finely diced shallot
2½ teaspoons Dijon mustard
2½ teaspoons Garlic Puree (here)
½ teaspoon minced garlic
½ teaspoon dried oregano
1 tablespoon kosher salt
½ teaspoon fresh ground black pepper
1½ cups canola oil
¼ cup extra virgin olive oil
Combine the vinegar, shallot, mustard, garlic puree, minced garlic, oregano, salt, and pepper in a blender and puree on medium speed until smooth. With the motor running, slowly add the canola and olive oils in a thin stream and blend until thoroughly incorporated. Transfer to a large container with a tight-fitting lid and refrigerate.
NOTE: If you are making extra portions of a big salad, do not toss it with the vinaigrette before storing in the refrigerator. Keeping the salad separate from the vinaigrette will extend its life.