Latin vinaigrette

Latin vinaigrette

By
From
Cantina
Makes
400 ml
Photographer
Chris Middleton

This is a great all-rounder for leafy salads, vegetables and pulses. Sherry can be substituted with tequila to make a dressing that packs more punch – it’s used in Drunken bean salad and gives the salad its name.

Ingredients

Quantity Ingredient
80ml sweet sherry, or reposado tequila
60ml sherry vinegar
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chilli powder
freshly ground black pepper, to taste
150ml extra-virgin olive oil
80ml sesame oil
1 large handful oregano leaves, finely chopped
1 teaspoon sea salt

Method

  1. Combine the sherry or tequila, vinegar and spices in a small saucepan and bring to the boil. Pour into a medium bowl and set aside to cool.
  2. Continuously whisking, gradually add the oils, one at a time, to the spiced vinegar mixture, until emulsified. Stir in the oregano leaves and season with salt.
  3. Store in an airtight container in the refrigerator for up to 1 month.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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