Thyme-EVOO Cider Dressing
Thyme-Evoo Cider Dressing is both super easy at the moment of making it, and also kind-of involved – a continuous-kitchen recipe – so once you have the infused oil, it comes together fast…
1 cup Apple Cider, reduced by 2/3 (you’ll have 1/3 cup left)
3 TBSP White Balsamic vinegar
or Apple Cider Vinegar, but it is stronger, you may want to use less of the ACV.
1/2 cup Thyme-infused Olive Oil
made by filling a glass jar with fresh, TOTALLY DRY Thyme (gather mid-day) and pouring EVOO over it, shaking daily -or realistically, when you remember- for 6-8 weeks. If oil turns cloudy, you have to burn off the water very carefully in a crock-pot: place the jar in the crockpot, fill up the crockpot so water comes up 2/3 the way up the jar and set it on low for a week or so. You have to replenish the water every day or two. It must be gentle to not make the oil rancid. 200 degrees tops. Strain the thyme out of the oil and bottle. Do not squeeze the oil out of the thyme – that is a sure way to make the oil cloudy. Just chop and use in an omelet or a quickbread, or compost if you are out of time.
1 Tablespoon finely minced shallots
it is good with or without the onion
2 pinches Himalayan Sea Salt
best right on the salad, but if you want the dressing for dipping, put the salt in it
Mix all ingredients in a shaker and dress greens lightly, toss. Add a drizzle more after plating the greens.
It is great with some dry-ish small crumbled chevre on microgreens, or with roasted parsnips dipped in, or over steamed squash (when you need flavor but didn’t have time to roast). It is also nice on rice noodles, cold.