- Ingredients:
- 3/4 cup extra virgin olive oil
- 1/4 cup sherry wine vinegar
- 1 medium shallot, minced
- 1/2 to 1 Tablespoon fresh flat leaf (Italian) parsley, finely
chopped
- 1/2 teaspoon dried basil or 1 teaspoon fresh basil, minced
- 1 small clove garlic, minced (optional)
- Salt and freshly ground black pepper to taste
Mix all ingredients together and let sit overnight. Serve at
room temperature but store in the refrigerator. This vinaigrette
becomes more flavorful over time.
Tips: The 2 most important ingredients for this or any
vinaigrette are the olive oil and the vinegar. For the olive oil,
we prefer either a Tuscan, such as Badia, or an Umbrian, such as
Trevi. Both oils are cold pressed, extra virgin, and made from
100% Italian olives. The olive growers in these 2 provinces
harvest their crop earlier than in most regions of Italy and most
areas of the world. What are the results? You will find a gentle
nutty, less acidic olive taste that will not be overpowering,
which can be an especially beneficial feature for cold
preparations. For the sherry wine vinegar, we use Vinegar de
Jerez, Cepa Vieja - 40 year from Spain. Why? We always like to go
to the source and we believe that it is the best value for our
dollars.
We tend to use this as our basic vinaigrette recipe and build
outward from it. Depending upon what flavor we feel will go best
with the following course or what herbs/spices are in season, we
may add any one or more of a number of ingredients. Try some of
the following: oregano, tarragon, tarragon with a little sugar,
tarragon with some orange oil, thyme, and the list goes on. Don't
be afraid to experiment or maybe to incorporate some of your own
herbs/spices into the basic recipe. Be creative! Do remember that
the optimal ration of oil to vinegar is 3 to 1. When it comes down
to it, do what you like. Determine what produces the best flavor
for your palate and try to take into consideration the other items
on the menu and the salad ingredients. For example, you may wish
to add juniper berries if venison is on the menu.
One more hint, we never entirely empty the bottle of dressing.
We wait until it is about 1/3 full and then replenish it, adjust
the seasoning, and let it sit overnight at room temperature. We
find that allowing some of the ingredients to remain in the bottle
add flavor as they tend to mature over time, thus developing a
more flavorful dressing. Dave Cerchio, former
innkeeper
- You found this recipe on 1st Traveler's Choice Internet
Cookbook. (www.virtualcities.com)
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