This dressing was made for a salad of butter lettuces and broccoli carrot quickles and avocado, but would be nice with Mediterranean inflected foods. Try it on grilled lamb or swordfish, or with grilled and peeled peppers and onions. Be sure to use a good quality vinegar as there is nowhere for a bad one to hide, and there are a lot of less than good wine vinegars out there.
INGREDIENTS:
¼ cup good quality white wine vinegar 1 small clove garlic, peeled ½ teaspoon sugar Salt and pepper to taste ½ teaspoon fresh thyme leaves, minced ½ teaspoon Dijon style mustard ¾ cup grapeseed oil ¼ cup packed (or more) chopped flat leaf parsley
METHOD:
Rub the non-reactive bowl you are using for the dressing with the peeled clove of garlic. Rub hard in the bowl bottom so you can see streaks of garlic oil. Do not smash the garlic, just leave streaks. Allow to dry 3-4 minutes.
Add the vinegar, sugar, thyme salt and pepper to the bowl, whisk well and allow 5-10 minutes for flavors to marry.
Whisk in the mustard. Once the mustard is emulsified, whisk in the oil in a thin steady stream, whisking vigorously all the while. Whisk in all the oil until you have thick vinaigrette. Scatter the parsley over the dressing and fold into the emulsion. The dressing should have a flavor from the parsley. If needed, add more chopped parsley, but let the flavors marry for at least 20 minutes before using or adding more parsley. The dressing is ready to use now. Keeps 3-4 days in the refrigerator.
Yield: 1 cup
Source: Chef Andrew E Cohen
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