Description
This dressing goes great with our Lamb Salad in Phyllo.
Ingredients
- 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
Directions
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.
