* Exported from MasterCook *

Warm Garlic Balsamic Dressing

Recipe By : Lynne Rossetto Kasper
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cl Garlic --
- up to 10 cl, dice 1/4 to 1/2"
1/2 c Fruity extra-virgin olive oil
Salt
Pepper -- freshly ground
6 tb Balsamic vinegar --
- up to 7 tb, high quality
4 tb Red wine vinegar -- up to 5 tb
1 1/2 tb Dark brown sugar

In the Emilia-Romagna region of northern Italy this dresses an
antipasto salad of tart greens, fresh herbs, and a pine nuts, all
topped with long furls of Parmigiano-Reggiano cheese and Prosciutto
di Parma. You could use it this way, or over steamed little new
potatoes, tossed with arugula, fresh basil, and red onion. If meat is
desired, add thin slices of rare roast lamb and you've a wonderful
supper. The dressing is excellent over sauteed scallops or shrimps.
Or just spoon it over a mixed salad of curly endive and other
assertive greens like the organic salad mixes so popular now. It will
overwhelm very delicate ones. Remember if dressing is too acid,
simply simmer a little longer.

In a medium skillet combine garlic, oil and some salt & pepper. Cook
over medium low until garlic is soft and barely blonde. If it
darkens, it will turn bitter. Throw everything away and start again.

Stand back and add the vinegars and sugar. Simmer 2 to 3 minutes.
Taste by cooling a sample first (it will be scorching), and seeing if
there's soft acidity and good sweet/tart balance. If too, acid,
continue simmering. If acid is lacking, add a little more vinegar.
Remove from heat, cover and hold until shortly before serving, up to
3 hours. Taste again, adjusting seasonings if necessary. Heat up and
spoon over salad.

Recipe FROM: The Splendid Table: Recipes From Emilia-Romagna
The Heartland Of Northern Italian Food, 1992


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