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Warm Garlic Balsamic Dressing
Recipe By : Star Chefs http://starchefs.com/TOC.html
Serving Size : 1 Preparation Time :0:00
Categories : Mc Salads
Amount Measure Ingredient -- Preparation Method
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8 large cloves garlic -- cut into 1/4 to 1/2
inch dice (8 to 10)
1/2 cup fruity extra-virgin olive oil
salt and freshly ground black pepper
6 tablespoons high-quality commercial balsamic vinegar -- (6 to 7)
4 tablespoons red wine vinegar -- (4 to 5)
1 1/2 tablespoons dark brown sugar
In a medium skillet combine garlic, oil and some salt and pepper.
Cook over medium low until garlic is soft and barely blonde. (If it
darkens , it will turn bitter. Throw everything away and start again.)
Stand back and add the vinegars and sugar. Simmer 2 to 3 minutes.
Taste by cooling a sample first (it will be scorching), and seeing if
there's soft acidity and good sweet/tart balance. If too, acid, continue
simmering. If acid is lacking, add a little more vinegar. Remove from
heat, cover and hold until shortly before serving (up to 3 hours).
Taste again, adjusting seasonings if necessary. Heat up and spoon over
salad.
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NOTES : FROM "THE SPLENDID TABLE: RECIPES FROM EMILIA-ROMAGNA, THE
HEARTLAND OF NORTHERN ITALIAN FOOD," by Lynne Rossetto Kasper, published by
William Morrow, 1992. Copyright 1992 Lynne Rossetto Kasper.
In the Emilia-Romagna region of northern Italy this dresses an antipasto
salad of tart greens, fresh herbs and a pine nuts, all topped with long
furls of Parmigiano-Reggiano cheese and Prosciutto di Parma. You could use
it this way, or over steamed little new potatoes, tossed with arugula,
fresh basil, and red onion. If meat is desired, add thin slices of rare
roast lamb and you've a wonderful supper. The dressing is excellent over
sauteed scallops or shrimps. Or just spoon it over a mixed salad of curly
endive and other assertive greens like the organic salad mixes so popular
now. It will overwhelm very delicate ones. Remember if dressing is too
acid, simply simmer a little longer.
Source: http://starchefs.com/TOC.html.
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