Espresso Vinaigrette


Espresso DressingI made this dressing for my dad’s birthday a few days ago (you’ll be seeing a few more posts from that dinner soon).  I wanted to make something with coffee since he loves it.  Since this was my first time making this, I kept adding ingredients and changing quantities till I got a taste I liked- meaning I ended up with a lot of extra dressing- I’ve made a few different salads with it, and will post my favorite next: Pear Cocoa Nib Salad.  The dressing has just a hint of espresso, so it actually is more versatile than you’d imagine.  I normally use honey in dressing, but used sugar in this one because honey was interfering with the espresso taste.

Ingredients

2 tbsp espresso (liquid from a shot of espresso, not espresso powder)
1 tsp salt
1/2 tbsp sugar
1 tsp ground pepper
1/4 cup sherry vinegar
1 cup extra virgin olive oil

Directions

1. Whisk the espresso, salt, sugar, pepper, and sherry vinegar together in a bowl.

2.  Slowly whisk in the olive oil and continue whisking until it is smooth and uniform.  Store in fridge until you are ready to use.

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One thought on “Espresso Vinaigrette

  1. Pingback: Pear Cocoa Nib Salad with Espresso Vinaigrette | Edgy Veggie Bytes

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