Description[]
Source: TASTY PRIDE - TASTY
My ex makes a damn fine vinaigrette. Sure, punchier dressings get the bulk of attention: your Caesar, your green goddess, or—oh, mon dieu—your French. But there’s a subtle, sexy art to an excellent vinaigrette. It doesn’t conform to exact measurements or ingredients; it takes time to perfect. It demands you taste as you go, adding what’s in the fridge, adjusting for salt, offering a fingertip up to taste before tweaking. When, at last, you’ve created something truly special from ordinary pantry items, it transforms standard leafy greens into something worth making space for on the plate. When we broke up, she took her vinaigrette-making fingertips with her and—while I’m no stranger to the kitchen—it took me time to readjust back to my single, oil-based dressing-making self. Around the same time I started to date again, I landed on this: a vinaigrette that veers into punchy-dressing territory. It’s composed of those same pantry essentials, made racier with a yolky smash of four-minute egg. It’s savory and sweet and tart and lightly silky—third date material, I’d say. This recipe tosses the dressing with parsley, but use whatever green things you’re currently crushing on. - Rebekah Peppler
Ingredients[]
- 1 large shallot, finely chopped
- 1 small garlic clove, grated
- 2 tablespoons white wine vinegar
- ½ teaspoon maple syrup
- 1½ teaspoons whole-grain Dijon mustard
- 2 tablespoons fresh grapefruit juice
- Fine sea salt and freshly ground black pepper
- 1 large egg
- 3 to 4 tablespoons extra-virgin olive oil
- 2 large bunches fresh flat-leaf parsley or other soft greens, washed, leaves only
- Flaky sea salt
Directions[]
- In a medium bowl, combine the shallot, garlic, vinegar, maple syrup, mustard, and grapefruit juice.
- Season with fine sea salt and pepper, and set aside to let the flavors meld while you make the egg.
- Bring a small pot of water to a boil over medium-high heat.
- Prepare an ice bath in a small bowl.
- Using a slotted spoon, carefully lower the egg into the water.
- Cook for 4 minutes, adjusting the heat to maintain a gentle boil.
- Transfer the egg to the ice bath and let cool until just slightly warm, about 2 minutes.
- Use the back of a spoon to gently crack the egg all over, then peel.
- Add to the shallot mixture and use a fork to smash everything together.
- Slowly add the olive oil, stirring with a fork to emulsify.
- Season with fine sea salt and pepper.
- Put the parsley in a large serving bowl and pour the dressing over.
- Toss to coat, season with the flaky salt, and serve.
YIELD: SERVES 4