Wednesday, February 17, 2010

Oregon Dukkah Vinaigrette


1/4 cup Zesty, Smoky Hot or Traditional Oregon Dukkah
1 small clove of garlic, peeled
2 Tbs sherry, balsamic, or good red wine vinegar, plus more to taste
Salt and freshly ground black pepper to taste
1/3 cup extra virgin olive oil


Place Oregon Dukkah and garlic in blender or small food processor and pulverize.
Remove and place the mixture in a bowl.
Add the vinegar, salt and pepper; stir.
Add the oil a bit at a time.
The mixture will become creamy and quite thick.
Taste to make sure the seasoning pleases you; adjust as needed.
If mixture is too thick, add warm water, a teaspoon at a time.

This dressing is best made fresh but will keep, refrigerated, for two days. Bring to room temperature before serving.

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