Lunch: Horseradish Vinaigrette
Recipe by Melissa Hamilton and Christopher Hirsheimer Use this dressing to punch up sturdy greens such as escarole or radicchio.
Ingredients
1/4 cup (or more) unseasoned rice vinegar
2 tablespoons (or more) grated fresh or prepared horseradish
1 small garlic clove
1/2 cup extra-virgin olive oil
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
Instructions
Purée 1/4 cup vinegar, 2 tablespoons horseradish, and garlic in a food processor. With motor running, gradually add oil in a slow, steady stream through the feed tube; process until well combined, then add heavy cream. Season dressing with salt, pepper, and more vinegar and horseradish, if desired. DO AHEAD: Can be made 3 days ahead. Store chilled in an airtight jar.
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Nutrition Facts
Serving Size: 1
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
