Recipes — Dressings
Ingredients: 2 Pounds of red or new potatoes 1 Cup of Robust Liquid Gold Extra Virgin Olive Oil Sea salt and freshly cracked black pepper 1 Tablespoon fresh rosemary leaves 5 Slices Bacon, sautéed crisp 2 Shallots, peeled and finely chopped 2 Tablespoons Dijon mustard 2 Tablespoons Liquid Gold Traditional Balsamic Vinegar 2 Tablespoons Fresh Italian parsley, chopped Preheat oven to 450 F Scrub potatoes well and cut into 1 ½ inch chucks. Boil potatoes for 15-20 mins Scrub potatoes well and cut into 1 ½ inch chucks. until tender then drain potatoes. In a separate bowl mix the...
1 garlic clove 1/2 tsp salt 2 Tbsp Liquid Gold Balsamic Vinegar 1 tsp fresh lemon juice 3 Tbsp minced fresh basil 1/4 c Parmesan cheese, finely grated 1/4 tsp black pepper 1/2 cup Liquid Gold Mild to Medium Extra Virgin Olive Oil Mince garlic and mash to a paste with 1/4 tsp. salt, then whisk together with vinegar, lemon juice, basil, Parmesan, remaining 1/4tsp. salt and pepper. Add oil in a slow stream, whisking until well blended.
1 shallot peeled and minced 1/4 cup Liquid Gold Champagne Vinegar 1/4 cup Liquid Gold Medium or Robust Extra Virgin Olive Oil 1 Tbsp Dijon Mustard (or any of our mustard) 3/4 tsp salt freshly ground pepper to taste Combine shallot, champagne vinegar, extra virgin olive oil, Dijon mustard, salt, pepper and whisk in a medium sized bowl. For a creamer consistency mix all the ingredients together in a blender or give it a good shake in a mason jar.