Tuesday, November 27, 2007

Orange-Port Dressing with Walnut Oil

  • 1 1/2 cups ruby port
  • 1/2 cup orange juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons heavy cream, room temperature
  • 2 tablespoons orange marmalade
  • 1/2 teaspoon minced fresh thyme leaves
  • 1/4 teaspoon table salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons walnut oil
  • 1/4 cup vegetable oil

1. Simmer port and orange juice in small saucepan over medium heat until reduced to 1/2 cup, 25 to 30 minutes. Transfer to medium bowl; cool to room temperature.

2. Whisk vinegar, cream, marmalade, thyme, salt, and pepper into cooled port reduction. Whisk in oils until incorporated. (Can be refrigerated up to 3 weeks.)

Use this sweet, smooth dressing on assertive bitter greens such as escarole, radicchio, and endive. Appropriate salad garishes include toasted nuts and crumbled blue cheese. For two servings, start with 1 tablespoon of this dressing per quart of greens, adding more as desired.

from Cooks Illustrated

Yield: makes 1 cup

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