RCI-VG.004.1519.001
Warm Orange Soybean Oil Vinaigrette
To serve, toss 3 to 4 ounces fresh torn spinach leaves with 1 to 2 ounces warm dressing. Garnish with bacon bits, chopped hard-cooked egg, sliced fresh mushrooms, sliced almonds, or mandarin orange sections.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- 2¼ cups
- 1 cup
- ½ cup
- ginger1 tbspgrated
- shallot½ ozchopped finely
- fresh thyme1 tbspchopped
- orange peel1 tspdried
- white pepper1 tspground
- kosher salt to taste1 unit
Method
1
Combine cider vinegar, orange juice, grated ginger, finely chopped shallot, fresh thyme, dried orange peel, and ground white pepper in a bowl and whisk together until well incorporated.
2
Heat soybean oil in a small saucepan over medium heat until small wisps of steam begin to rise, approximately 3–4 minutes; do not allow the oil to smoke.
3
Slowly pour the warm oil into the vinegar mixture while whisking constantly to emulsify the vinaigrette.
4
Continue whisking until the mixture becomes creamy and uniform in texture with no visible separation of oil.
5
Taste the vinaigrette and season with kosher salt as needed, adjusting to preference.
6
Transfer the warm vinaigrette to a serving vessel or bottle and use immediately while still warm.