Cranberry Vinaigrette
Recipe from Daniel Gritzer, to be made with DIY Bitters. There are alternatives. Serve with a salad of arugula, endives, diced apples, crumbled farmer cheese and toasted pumpkin seeds. Make this dressing ahead and refrigerate for up to 5 days. Recipe published in Food & Wine: October, 2011.
Yield: 1 serving ( Serving Size: 1/2 cup )
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Ingredients
- 2 tablespoon(s) red wine vinegar
- 1 tablespoon(s) cranberry juice
- 1 tablespoon(s) finely chopped dried cranberries
- 1/2 teaspoon(s) Peychaud's bitters
- 2 tablespoon(s) extra-virgin olive oil
- Kosher salt and freshly ground pepper
Preparation
- In a small bowl, whisk the vinegar, cranberry juice, dried cranberries and bitters. Gradually add the olive oil in a thin stream, whisking constantly. Season with salt and pepper.
October 2011
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Cranberry Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings
- CONVENIENCE: No-Cook
- MAIN INGREDIENT: Fruits
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