À la grecque dressing

À la grecque dressing

By
From
Arabesque
Photographer
William Meppem

Greg’s all-time favourite, this is a fantastically versatile saffron-infused dressing which spreads a flood of sunshine on your plate and an explosion of flavour in your mouth.

Ingredients

Quantity Ingredient
10 strands saffron, roasted and crushed to a powder
80ml white wine vinegar
40ml white wine
1 teaspoon honey
5 shallots, evenly and finely diced
2 garlic cloves, finely chopped
1 bullet chilli, finely chopped
2 sprigs fresh thyme, leaves picked
1 teaspoon coriander seeds, roasted and crushed
1/2 teaspoon white peppercorns, roasted and crushed
1/2 teaspoon fennel seeds, roasted and crushed
1 lemon, juiced
250ml extra-virgin olive oil
salt and fresh black pepper

Method

  1. In a saucepan, mix the saffron with the vinegar, white wine and honey. Warm the pan gently to dissolve the honey and add the shallots, garlic, chilli and thyme leaves. Pour into a large mixing bowl and allow to cool.
  2. Roast and grind the coriander, white peppercorns and fennel seeds. Add them to the dressing, then whisk in the lemon juice and the olive oil.
  3. Taste for seasoning and add salt and freshly ground black pepper as required.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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