This is a celebration of Spanish products, and is great with big flavors such as the tuna in this salad. Try this dressing with grilled fish, poached chicken, shrimp, or vegetables like cauliflower or broccoli. If you do not have the confit garlic, you can leave it out or use a small amount of fresh garlic.
INGREDIENTS:
¼ cup sherry vinegar ½ teaspoon Pimenton de la Vera Dulce (Spanish sweet smoked paprika) 1 teaspoon minced shallots ¼ teaspoon fresh thyme leaves, minced Pinch of salt and pepper 2 cloves confit garlic*(see recipe) ¾ cup of Spanish extra virgin olive oil or a mild Italian oilMETHOD:
In a non-reactive bowl, add the Pimenton, shallot, thyme, salt and pepper to the vinegar and whisk together. Allow flavors to marry for 15 minutes.
Push the garlic through a fine-mesh strainer into the vinegar. Whisk vigorously to combine with the vinegar.
Drizzle the oil into the vinegar in a thin steady stream, whisking all the while to emulsify, until all the oil is used and the dressing is thickened. Or, put all the ingredients except the oil into a blender and puree for 30 seconds, then stream the oil into the blender while on high through the hole in the cap to finish the dressing.
Chef’s Notes:
*If you do not have the confit garlic, the dressing will still be fine, it just won’t have the gentle sweet garlic flavor the confit imparts. You could rub the bowl with garlic to give it a subtle yet more forward garlic flavor, or you could simply mince a small clove and add it in if you want a more garlic forward dressing. The addition of fresh marjoram to the dressing would sweeten it up a little and give it a brighter flavor.
Yield: 1 cup
Souce: Chef Andrew E Cohen
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