Shallot-saffron vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Saffron soaked in |
| 2 | tablespoons | Hot water |
| 2¼ | cup | Shallots; slivered |
| 6 | Garlic cloves; slivered | |
| ¾ | cup | Extra-virgin olive oil |
| ⅓ | cup | Lemon juice |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Cayenne pepper |
Directions
Soak the saffron in hot water for 20 minutes.
In a nonreactive skillet, cook the shallots and garlic in the olive oil until softened. Add the saffron and its soaking liquid and the lemon juice and simmer for 4 minutes. Season with salt, cumin, black pepper and cayenne pepper. Spoon some over grilled fish and pass the remaining separately.
Food and Wine January 1995
Submitted By DIANE LAZARUS On 02-01-95