/rating_off.png "1 Star")
Loading...| 1/4 cup olive brine from green olives | |
| 2 tsp Dijon mustard | |
| 2 cloves garlic, minced | |
| 1/4 tsp Ground Coriander | |
| 1 tsp salt | |
| 3/4 cup Arbequina Extra Virgin Olive Oil | |
| 1/4 cup Rosemary Extra Virgin Olive Oil | |
| 2 tsp gin | |
| 1 tsp minced fresh rosemary |
Shaken or Stirred. Or in this case, drizzled. Everything we love about a martini makes an appearance in this sultry vinaigrette. The aromatic juniper in the gin does the trick in this garlicky, mustardy dressing. We use our single varietal Arbequina Extra Virgin Olive Oil with a touch of Rosemary Extra Virgin Olive Oil. We love this dressing on cold, crunchy bib lettuce set alongside a perfectly seared steak.
Adapted from Food 52
| 1. | In a small food processor, combine the brine, mustard, garlic, salt and coriander. Pulse to combine. While running, stream in the olive oils through the chute until thoroughly combined. |
| 2. | Pulse in the gin and rosemary. Taste and adjust the salt if needed. Store any unused vinaigrette in the fridge and use within 10 days. |
Leave a Reply