works beautifully with any salad and will keep
- ¼ pint Red Wine Vinegar
- ¼ pint extra virgin Olive
- a few spoonfulls of a suitably strong Red Wine
- two cloves of Garlic
- ¼ Red Pepper
- ¼ small Onion
In addition, you will need a mortar and pestle
(or a garlic press, or both) and a
suitable bottle for shaking and dispensing the
Press the garlic, onion and pepper in the
garlic press (cuttin up the onion and pepper
so that it will fit) and place in the
Add the wine (to extract the flavours from
these ingredients) and leave for a few minutes.
Strain off the liquid and pour into the
bottle. Add the vinegar and oil and shake.
Instead of (or in addition to) onions
peppers and so on, a variety of other flavourings
may be used:
- Spring onion;
- Herbs; and so on.
Store in a cool place as you would any salad
dressing. The vinegar should protect it from
bacterial attack and therefore it should last a
reasonable amout of time.
Sprinkle it on your salad although it makes an
excellent alternative to vinegar on chips, cucumber
sandwiches and so on. You will notice that the
flavours in the oil and vinegar are released at
different times while eating.
This dressing does not contain all of those
additives that keep the mixture as an emulsion so
you will probably find that the vinegar layer
goes quicker than the oil layer. Simply top up
with vinegar and when the flavours start to get a
bit weak, just add more.
Copyright 1996 -
P.A.Grosse. All Rights Reserved