Mangia Mangia Balsamic Vinaigrette on Baby Greens

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Book Description

Think of the Florida Keys and think of a food paradise: fresh from the sea stone crabs, yellowtail snapper, and sweet shrimp; fresh from the dooryard garden key limes, mangoes, avocados, and papayas. Toss in the influence of a variety of ethnic food traditions - from Afro-Caribbean and Cuban to Spanish, Asian, British, German, and Italian - and the result is a diverse and vibrant culinary scene. The cooks of the Florida Keys have been transforming local ingredients into memorable meals for generations, and now so can you. The Florida Keys Cookbook is a fascinating combination of food history, local lore, and mouthwatering recipes from restaurant chefs and home cooks. With more than 175 recipes, fun archival photographs, and lots of engaging anecdotes, this cookbook lets you capture a taste of the Keys and celebrate its flavors in your own kitchen.

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The Florida Keys Cookbook: Recipes and Foodways of Paradise

Authors: Victoria Shearer

Date: December 2005

ISBN: 0762735465

Publisher: Globe Pequot

Paperback

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Mangia Mangia Balsamic
Vinaigrette on Baby Greens
Recipe from: The Florida Keys Cookbook
by Victoria Shearer
Cookbook Heaven at Recipelink.com

Says Chef Eliot Barton of Mangia Mangia restaurant in Key West: "This is the only dressing available at Mangia Mangia. Though simple to make, it is delicious and through the years many customers have requested that we sell the dressing. Well, the mystery is now revealed." He recommends using high quality vinegars and olive oils and adds: "The little bit of water reduces acidity but retains the fine flavor of the vinegar. Inexpensive vinegars are already too diluted. Look for vinegars in the range of 6 percent acidity."

Makes 2 cups

1/2 cup red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons water
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon coarsely ground black pepper
2 1/4 teaspoons finely minced garlic
1/2 cup extra virgin olive oil
1/2 cup pure olive oil
mixed baby greens

Up to 3 days ahead: Place vinegars, water, oregano, basil, pepper, and garlic in a large glass jar. Shake to mix well. Slowly add olive oils, stirring constantly to mix well. Refrigerate until needed. (Bring to room temperature before serving and shake to mix.)
To serve: Place desired amount of mixed baby greens in a large bowl. Add dressing to coat and toss to mix well.

CHEF NOTE: You can use this tangy dressing on any mixed green salad. The recipe makes enough dressing for several occasions. Try drizzling the vinaigrette on steamed asparagus or toss with steamed julienne zucchini.

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