Vinaigrette

Food and Wine

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His simple technique:

1. Purée all the non-oil ingredients of a vinaigrette together in a Vitamix or blender—Pollack likes to use white wine vinegar, lemon juice, dried oregano, garlic and anchovy, but the recipe is very flexible—along with one soft-boiled (six-minute) egg.
2. Slowly drizzle in the oil while continuing to blend.

The result: a rich, creamy dressing that’s perfect for hearty winter greens like kale, radicchio or even more delicate choices like butter lettuce.