This tasty and easy vinaigrette was a house salad dressing of the Angeli Caffe in Los Angeles, and appeared in their cookbook and in the October 1997 issue of Gourmet magazine.

2 garlic cloves, peeled

1 tsp. kosher salt

1 cup extra virgin olive oil

1/3 cup red wine vinegar

¼ cup finely grated parmesan

Freshly ground black pepper, to taste

Crush the garlic cloves in a garlic press.  Put the crushed garlic in a mortar with the salt, and mash into a paste.  Put the garlic paste and the other ingredients into a suitable lidded bottle with at least 1-1/2 cups capacity, and shake well.