Herb and balsamic dressing

Herb and balsamic dressing

By
From
Botanical
Makes
1 1/2 litres
Photographer
William Meppem

Ingredients

Quantity Ingredient
250ml water
large pinch salt
100g flat-leaf parsley leaves
50g mint leaves
100g basil leaves
50g chives
1 litre extra-virgin olive oil
150g well-cooked spinach, squeezed dry
1 garlic clove, grated
1 tablespoon salt
1 lemon, juiced
1 litre balsamic vinegar
250g caster sugar

Method

  1. Pour the water into a small saucepan, add salt and bring to the boil. Put herbs in a large saucespan, pour over the boiling salted water and return to the boil. Remove from the heat and drain herbs, but do not allow to cool. Squeeze excess moisture from herbs with a fork. Combine herbs with olive oil, spinach, garlic, salt and lemon juice and blend to a pureé in a food processor. Liquidise using a food processor. Set aside to infuse for 30 minutes.
  2. Combine balsamic vinegar and sugar in a pan, bring to the boil and reduce to a light coating consistency, roughly 400 ml in volume. Remove from the heat, pour into a bowl and place in the refrigerator to chill.
  3. Once the vinegar is chilled, pass the herb and oil infusion through a sieve. Pour the oil into a suitable container and gently stir in the vinegar reduction.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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