Aioli Recipe for Greek Salad Dressing

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

July 16, 2019 • 0 comments

This is the creamiest most delicious Greek salad dressing you’ll ever taste! While vacationing in Rovinj, Croatia, I enjoyed a crunchy Greek salad topped with a thinned out aioli recipe.

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And here is the aioli recipe that I’ve come up with! My friends and husband rave about it.

1 large egg yolk

Optional: 1 large or 2 small salted anchovies, rinsed

1 garlic clove, cut in half

1/4 cup extra-virgin olive oil

1/4 cup mild-tasting oil, like expeller-pressed canola or avocado oil

1 teaspoon red wine vinegar

1/2 teaspoon Dijon mustard

Salt, to taste

In a glass or plastic mixing bowl*, whisk the egg yolk until it’s increased two to three times its original size or you can draw a figure eight with it when drizzled above the bowl. Add the anchovy to the side of the bowl and mash with a fork. Add the garlic clove. Begin to drizzle in the oils in a pencil-thin stream while whisking. Whisk in the vinegar and salt.

Makes 1/2 cup+, enough for two big Greek salad recipes

*Avoid using a metal mixing bowl, since the metal-on-metal bowl and whisk may impart a slightly bitter, metallic taste.

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