Infuse: Oil, Spirit, Water (6 page)
Read Infuse: Oil, Spirit, Water Online
Authors: Eric Prum,Josh Williams
This dressing adds a Spanish twist to salads. We like to use it with a salad of spicy arugula, charred red peppers, and manchego cheese.
2 tablespoons of sherry vinegar
1/2 teaspoon of chopped anchovies
1/4 teaspoon of sea salt
1/8 teaspoon of freshly ground black pepper
1/2 clove of fresh garlic, cut in half lengthwise
4 tablespoons of olive oil
4 tablespoons of canola oil
i.
Combine vinegar, anchovies, salt, and pepper in an 8 oz Mason jar.
ii.
Seal and shake for 30 seconds.
iii.
Add garlic and oils, seal, and shake for 30 seconds more.
Serves 4
A verdant combination of crisp snap peas and pungent green herbs, topped with salty Pecorino Romano cheese.
3 cups of snap peas, strings removed
1 cup of mixed green herbs, washed and large stems removed (we love flat leaf parsley, mint, and dill)
5 oz of
The Essential Vinaigrette
1 pinch of sea salt
1 pinch of freshly ground black pepper
1/2 cup of finely shaved Pecorino Romano cheese
i.
Add snap peas and herbs to a large bowl.
ii.
Toss with The Essential Vinaigrette, salt, and pepper until evenly distributed.
iii.
Top with shaved Pecorino Romano cheese and garnish with a few leftover mixed herbs.
Serves 4
Hearty with kale and apples and spiked with blue cheese and toasted walnuts, this is our go- to cool-weather salad.
3 apples (we like Stayman or Honeycrisp varieties)
1 bunch of Tuscan kale, center stems removed
1/2 cup of toasted walnuts
5 oz of
The Orchard Vinaigrette
1 pinch of sea salt
1 pinch of freshly ground black pepper
1/2 cup of crumbled blue cheese
i.
Slice the apples into 1/8-inch slices. Tear the kale into pieces and combine with the apple slices in a large bowl.
ii.
Add the walnuts and toss with The Orchard Vinaigrette, salt, and pepper until evenly distributed.
iii.
Top with blue cheese.
2 hours
8 oz
Infused with deliciously fragrant roasted garlic, this olive oil infusion serves as the backbone for much of what we cook.
