Jan Norris: Food and Florida

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Cabernet vinaigrette, from Amy’s Organic

August 29th, 2008 · No Comments

Cabernet "vinaigrette" dresses this spinach-root vegetable salad at Amy's Organic Gourmet in Stuart

Cabernet 'vinaigrette' on spinach with roasted vegetables

There’s no vinegar in this dressing, but it’s still called a vinaigrette. This is delicious drizzled over spinach and nuts, sprinkled with some blue cheese. Add the roasted root vegetables, and you’re all set.

Cabernet vinaigrette

2 cups cabernet

agave (a natural sweetener, available at places like GreenWise or Whole Foods Market)

extra virgin olive oil

Cook the wine in a saucepan over medium heat until it’s reduced in half by volume (you should have 1 cup). Add agave to sweeten to taste. Make it just a little on the tart side — you want to taste the wine. If you prefer you can add honey, but use the mildest form you can find, and not much of it.

Place in a mixing bowl, and using a hand blender, begin adding oil by drizzling in and blending at the same time. You are creating an emulsion, and it will thicken. When it’s just a little thicker than syrup, you’ve added enough — it will likely be about 1/3 cup oil.

Note: If you don’t have a hand blender, use a real blender or a food processor, but drizzle the oil while the motor is running. The mixture won’t emulsify if the liquids are still.

Makes about 1-1/3 cups of a “non” vinaigrette.

(Recipe from Curtis Hillard, chef at Amy’s Organic Gourmet in Stuart, Fl.)

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