Red Wine Vinaigrette

comments (1) August 5th, 2008

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Recipe by Diane Forley
June 1997
from issue #9

Red Wine Vinaigrette

Makes 2 cups

3⁄4 cup red wine vinegar
2 shallots, minced
2 Tbs. sugar
1 Tbs. beet juice (optional)
1-1⁄4 cups extra-virgin olive oil
1 tsp. ground black pepper

Heat the red wine vinegar with the shallots and sugar in a saucepan. Add the beet juice, which will liven up the color and turn the shallots a deep purple. Heat gently without boiling for at least 10 min. Cool, then whisk in the olive oil and season with salt and pepper.

NOTE: This is a simple oil and vinegar-based vinaigrette that is good with chilled vegetables like leeks or tomatoes, mesclun greens, or even summer fruits.

posted in: Lettuce, greens, dressing

Comments (1)

Charisromero writes: Awesome
Posted: 7:03 am on May 24th
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