This is a great dressing. We use it on our Parc Vinet Salad (page 190), and it’s also the best with Belgian endive and blue cheese (page 191). Plus, it works to pimp any sauce that needs a sugarvinegar hit, it’s great on top of cold crab or lobster, and it doubles as a verjuice when you need to acidify a jus. If you have easy access to great apples (that is, you live somewhat close to an “apple belt,” as we do), this dressing will become a staple. Just mix it up and pour it into a plastic squirt bottle.
Recipe information
Yield
Makes about 1 1/3 cup (330 ml)
Ingredients
Preparation
Step 1
Pour the juice into a saucepan, place over high heat, and boil until reduced by half. The best way to do this is to mark the level of the full amount on the pot with a Sharpie, then let it reduce to half of where you marked, watching the sides of the pot. Scrape with a rubber spatula to prevent any burning.
Step 2
Take off the heat when reduced and add the oil, vinegar, and a pinch each of salt and pepper. Mix well and chill before using. The dressing will keep for up to a week in the refrigerator.
