A Zesty Vinaigrette for drizzling on salads, vegetables – or for the ultimate pasta salad. Adds a burst of bright flavors
For a mild yet flavorful vinaigrette, cook garlic cloves slowly in extra virgin olive oil, add shallots
- ⅓ cup extra virgin olive oil
- 5 medium cloves fresh garlic, peeled
- 1 large branch fresh thyme
- 1 tablespoon shallots, peeled, minced
- 3 tablespoons sherry vinegar, or red wine vinegar
- 4 cranks freshly cracked black pepper
- ¼ teaspoon sea salt
- 2 big pinches pure cane sugar
Add extra virgin olive oil to a small 6 – 8″ skillet.
Add garlic cloves and thyme branch, bring to a bare simmer.
Cook over the lowest heat for 5 minutes, until garlic is softened but not colored.
Remove from heat. After 3 minutes, when cooled down a bit – add the shallots. Set aside.
When cool, mash garlic on a cutting board – add to a small bowl.
Remove thyme leaves from the branch and chop up a bit, add to bowl.
Add vinegar, pepper, salt and sugar, stir to combine.
When the oil has cooled, drizzle in the mixture (with shallots) until emulsified.
Store in the refrigerator in a clean glass container.
Shake well before using.
Great with: Heirloom Tomatoes over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette.
See BLOG for many photos of this recipe, and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes: about 1/2 cup (easily doubled)