Seattle chef Ethan Stowell adds intense flavor to his vinaigrette by adding red wine he’s reduced on the stove. Slideshow: More Green Salad Recipes 

Ethan Stowell
December 2015

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© Nicole Franzen

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Makes 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, bring the red wine to a simmer. Cook over moderate heat until reduced to 2 tablespoons, about 8 minutes. Transfer to a small bowl to cool. Whisk in the vinegar and mustard. While whisking constantly, slowly drizzle in the oil until emulsified. Season with salt and pepper.

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