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Kona Coffee Vinaigrette

Total Time: 2 HR 20 MIN Makes: 1-1/2 cups
Prep Time: 2 HR 20 MIN Cook Time: 0 MIN

This dressing goes great with our Lamb Salad in Phyllo.

  • 1/2 cup Kona coffee beans, ground
  • 1/2 cup champagne vinegar
  • 1-1/2 Tbsp. Dijon mustard
  • 1 clove garlic, mashed
  • 1 large egg
  • 1 cup walnut oil
  • 1 Tbsp. lemon juice
  • Salt and pepper to taste


In small saucepan, bring coffee and vinegar to a simmer. Remove from heat and let stand for 2 hours at room temperature. Strain through coffee filter. Pour coffee-flavored vinegar into food processor and add mustard, garlic and egg. Process 3-4 minutes. Slowly pour oil into running food processor. Season with lemon juice, salt and pepper. Leftover vinaigrette can be used as a delicious and different salad dressing.