Shallot-saffron vinaigrette

1 servings

Ingredients

Quantity Ingredient
½ teaspoon Saffron soaked in
2 tablespoons Hot water
2¼ cup Shallots; slivered
6 Garlic cloves; slivered
¾ cup Extra-virgin olive oil
⅓ cup Lemon juice
1 teaspoon Salt
¼ teaspoon Ground cumin
¼ teaspoon Black pepper
⅛ teaspoon Cayenne pepper

Directions

Soak the saffron in hot water for 20 minutes.

In a nonreactive skillet, cook the shallots and garlic in the olive oil until softened. Add the saffron and its soaking liquid and the lemon juice and simmer for 4 minutes. Season with salt, cumin, black pepper and cayenne pepper. Spoon some over grilled fish and pass the remaining separately.

Food and Wine January 1995

Submitted By DIANE LAZARUS On 02-01-95

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