This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You cannot see the lettuce and the dressing without suspecting a salad."
-Arthur Conan Doyle, The Exploits of Brigadier Gerard
Using pickled jalapenos in this vinaigrette makes it spicy without being overpowering. The real trick is the tiny bit of sugar: that little bit of sweetness balances the sourness perfectly.
There are whole books written on how to choose olive oil. The Italian Culinary Institute has a course on tasting olive oils that is modeled on wine tasting. You can even join an Olive Oil of the Month club.
Oil is pressed in most temperate countries, but those around the Mediterranean Sea dominate with over 90% of production. There is great variety in olive oils based primarily on the climate where the olives are grown. Much of the oil imported to the U.S. comes from Italy, so I will use it as an example of how the differences in climate can affect the pressed oil.
Tuscan olive oils have been the gold standard for Italian olive oils. Because of the cooler northern climates, olives are picked before they are ripe, giving them a younger, herbaceous flavor. It is, however, the slight pepper undertone that is most characteristic of these oils.
In the south of Italy, the longer season offers an olive that can be fully ripened and is less bright and green in flavor. Traditionally, the growers in the south sold olives that were overripe and were made into lesser quality olive oils.
Sicily produces excellent quality olive oils. Many of these are grown, pressed and bottled in Tuscan style, but the southern oils are generally softer in their flavor with mellow buttery characteristics.
The Greeks have almost 20% of Mediterranean olive oil production. Spain is the largest producer of oil at almost 30% of total world production.
Servings = 6 | Serving size =2 tablespoons
Cooking Time = 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Keeps well, refrigerated, for 4-5 days. Allow to come to room temperature (do not microwave!) and stir well before using refrigerated vinaigrette.
|2 Tbsp||pickled jalapenos (minced)|
|1 small||shallot (minced)|
|1 Tbsp||green bell pepper (minced)|
|6 Tbsp||liquid from the pickled jalapenos|
|2 Tbsp||extra virgin olive oil|
|fresh ground black pepper (to taste)|
In a small bowl, whisk together the jalapenos, shallot, green bell pepper, jalapeno liquid, olive oil, and sugar.
Serving size = 2 tablespoons
Servings = 6
Amount Per Serving
|Calories 82||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates <1g||<1%|
|Dietary Fiber <1g||<1%|
|Vitamin A 1%||Vitamin C 3%|
|Calcium 0%||Iron 0%|
|Vitamin K 6 mcg||Potassium 17 mg|
|Magnesium 1 mg|