This is a variation on Patricia Wells' classic vinaigrette, in which leftover bits of red wine are reduced and used in place of vinegar. The reduced wine adds a sweeter, less acidic quality to the dressing. Use any combination of leftover wines for this, including red, white and rosé. Use this especially when you are serving a salad with cheese, for the dressing is very wine friendly since there is no hint of acidity to fight with the wine.
The dressing can be stored at room temperature or in the refrigerator for several weeks. Shake again at serving time to create a thick emulsion.
Terrific Green Salads
1/2 cup leftover red wine
Fine sea salt
1 cup extra-virgin olive oil
How to Make It
In a medium casserole, bring the wine to a boil over high heat. Boil until reduced by half, 3 to 4 minutes. Set aside to cool thoroughly.
Combine the reduced wine and salt in a jar. Cover and shake to dissolve the salt. Add the oil and shake to blend. Taste for seasoning.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.