Wednesday, February 12, 2014
Cuban-Style Vinaigrette Dressing
The drawback to that approach is that you have to do it every time you make a salad. With my recipe, you end up with almost 2 cups of the Cuban vinaigrette to store in your refrigerator and use on salads, cooked vegetables or cooked seafood over the next few days.
1/2 to 3/4 cup extra virgin olive oil (preferably a Spanish EVOO)
Juice of 4 limes
1 large garlic clove
1/2 bunch parsley
1/2 tsp Kosher or sea salt
1/4 tsp freshly ground black pepper
Use the side of a chef's knife to crush the garlic clove, then finely mince. Scrape up the garlic and juices and transfer into a lidded pint jar (e.g., a Mason jar). Remove stems from parsley (I store the stems in my freezer for adding to stocks and stews), then finely chop the leaves and set aside. Add the lime juice to the jar, then whisk in the olive oil as you pour it slowly into the jar. I like to start with 1/2 cup of oil and then add more if needed after tasting. Add the remaining ingredients, close tightly with lid, then shake vigorously to combine thoroughly. Taste for balance and adjust the seasonings or add more oil if desired, making sure to shake well after any additions. Your Cuban Vinaigrette is now ready to use. Refrigerate any leftover dressing and shake well before each use.
Carolina Sauce Company