Cooking with 1060: Harvest Salad

Published 06/23 2014 11:00AM

Updated 06/23 2014 11:20AM

Harvest Salad with Grape, Garlic, and Honey Vinaigrette

  • 1 cup Champagne Vinegar
  • 1 1/2 cups de-stemmed and rinsed red grapes
  • 1 cup white grape juice
  • 1 Tbsp fresh garlic (peeled and very finely chopped)
  • 1/4 cup granulated sugar
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp dijon mustard
  • 1 cup honey 
  • 2 Tsp dry basil 
  • 3 oz extra virgin olive oil
  • 2 1/2 cups 10% blended salad/olive oil
Take the first 3 ingredients and add them to a food processor.  Blend until the grapes are completely broken down and all ingredients are well blended (approx. 1 minute). Next, take a very fine strainer and pass the blended mixture through it and into a large mixing bowl, making sure to push all of the juice through with a rubber spatula or a large ladle. Now, add the remaining ingredients into the mixing bowl, except for the 2 oils.  Place the 2 oils into a large water pitcher or something similar that will pour out into a thin streamline.  Place a damp kitchen towel underneath the mixing bowl so that it will not move on you.  Now, take a fine metal whisk and vigorously whisk the blended mixture in the bowl while pouring the oils very slowly in a thin streamline until all ingredients are well incorporated.  Make sure that you go very slow in the beginning because it may cause the dressing to separate the dressing and it will not be blended.  At the end, add a little salt and pepper to your taste and store in the refrigerator for up to 1 month.  Enjoy! 

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