This is a straightforward dressing, so use high quality white wine vinegar, as there is no where for any flaws to hide. The same with the white balsamic vinegar.
INGREDIENTS:
2 tablespoons white wine vinegar
2 tablespoons white balsamic vinegar
1 level teaspoon minced shallot
¼ teaspoon fresh thyme, minced
1 pinch salt
Fresh ground pepper to taste
Sugar as needed
12 tablespoons oil-either light tasting olive oil or something neutral such as grapeseed or sunflower
METHOD:
Put all ingredients except the oil and sugar into a non-reactive bowl and allow to macerate for 15-20 minutes. Taste the mixture, and if it seems very tart and acidic, add a pinch of sugar to take the edge off and add a little focus to the other flavors.
While whisking vigorously, very slowly and in a steady stream, drizzle in the oil. Be sure to whisk all the while to ensure a thorough emulsion until all the oil is whisked in.
Use right away or store in the refrigerator for 4-6 days.
Chef’s Notes: Use this dressing on salads with assertive flavors or as a contrast to delicate lettuces made with butter and Oakleaf lettuces. It is also perfect as a marinade for mushrooms such as in the Spinach Stuffed Mushrooms recipe.
Yield: 1 cup dressing
Source: Chef Andrew E Cohen
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