Add the vinegar, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running to emulsify the mixture.
Marinade
Ingredients:
* 3 tablespoons Oli + Ve Espresso Balsamic
* 3 tablespoons Oli + Ve Harissa Hot EVOO
* 1 clove smashed garlic
* salt and pepper to taste
Directions:
Whisk ingredients together and chill a minimum of 20 minutes but best if chilled overnight.
Dry Rub
Ingredients:
* 2 tablespoons finely ground espresso beans
* 1 tablespoon cocoa powder
* 1 teaspoon chili powder
* 1 teaspoon cinnamon
* 1 teaspoon ground fennel seed
* salt and pepper to taste
Directions:
Mix ingredients together and use as a dry rub on any kind of meat or fish.
Ingredients:
* 4 cloves minced garlic
* 4 tablespoons Oli + Ve Extra Virgin Olive Oil
* 1/2 cup Oli + Ve Espresso Balsamic
* 1/4 cup soy sauce
* 1 cup ketchup
* 1 cup brown sugar
* 1/4 cup Dijon mustard
* salt and pepper to taste
Directions:
Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add espresso balsamic, soy sauce, ketchup, mustard and brown sugar and stir well. Add freshly ground black pepper and sea salt to taste. Bring to a simmer and simmer for 10 minutes.
Let cool and store in refrigerator for up to 2 weeks.
Yields 2-3 cups
Ingredients:
Salad
2 large eggs, lightly beaten
1 1/2 cup seasoned breadcrumbs
6 (4oz.) chicken cutlets (1/4-1/2″ thick)
1 (5oz) package mixed greens
broccoli florets
red seedless grapes (halved)
green seedless grapes (halved)
roasted almonds (spread on baking sheet, single layer, and bake at 350 degrees until browned)
Dressing
Combine all ingredients in a jar with lid and shake.
Modified recipe from Southern Living Magazine (September 2015 issue)
Ingredients:
Preparation:
Combine all ingredients in a jar and shake well. Dressing needs to be shaken every time you wish to use.
Submitted by Alex Schulman