Great dressing

[Georgie]

Thought I'd pass this along. I found it online from Gourmet magazine. It's a 10!


PARMESAN BALSAMIC VINAIGRETTE

Active time: 10 min Start to finish: 10 min
1 garlic clove
1/2 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
3 tablespoons minced fresh basil
1/2 oz parmesan, finely grated (1/4 cup)
1/4 teaspoon black pepper
1/2 cup olive oil

Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper.

Add oil in a slow stream, whisking until well blended.

Makes about 2/3 cup.


Gourmet
August 2001

The Last Touch

[Bucko]

My wife adds chopped tomatoes to this and puts it on top of freshly cooked and chilled aspargus.

[winedope1]

It is really good. Bucko- I ad sundried instead of fresh, especially when I have some home dried one on hand. WD

[Thomas]

I prepare a similar dressing, sans the salt.
In fact, I rarely use salt in the kitchen.

[winedope1]

I am judicious in my use of salt but sometimes it is needed to bring out the flavors in a dish. In this case its main purpose is as an abrasive to help with mashing the garlic. This is an old trick of Julia Child's and as Sarah Moulton (executive chef for Gourmet) was Julia's assistant chef, this is no doubt the reason it is used. Some folks use too much and some not enough but as with wines, much of its use is a matter of taste.

[Thomas]

To mash garlic I use a press; took me years to find one that really works, but now I have two copies of it, and it works.

As for salt bringing out flavor, to me it seems to mask flavors. I like to use herbs instead.

[winedope1]

I also generally use a press but that is an alternative method. A small amount of salt will enhance flavor, but too much can definitely mask it. Herbs are an excellent alternative for those who dislike salt or need to reduce its use for health reasons. I use both.