Red Zinfandel Dressing
UPDATED: 6:19 pm PDT October 1,
2008
Makes ½ cup
¼ cup mayonnaise
2 tablespoons Red Zinfandel, Shiraz, or other full-bodied, ripe-jammy red wine (see Tip)
1 tablespoon red wine vinegar
2 cloves garlic, minced
½ teaspoon freshly ground pepper, or to taste
¼ teaspoon salt, or to taste
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
This dressing brings a warm potato salad (see recipe) to life but also turns a juicy sliced tomato on lettuce into a work of art. Make it in advance for your holiday weekend entertaining.
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¼ cup mayonnaise
2 tablespoons Red Zinfandel, Shiraz, or other full-bodied, ripe-jammy red wine (see Tip)
1 tablespoon red wine vinegar
2 cloves garlic, minced
½ teaspoon freshly ground pepper, or to taste
¼ teaspoon salt, or to taste
Whisk together all the ingredients in a small bowl. Taste and adjust the seasoning. Refrigerate in a covered container for up to 3 days.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
