This dressing stands out for its deep spice aroma. Briefly warming cloves and star anise in white wine vinegar transfers their fragrance into the liquid, while olive oil softens the acidity.
💡 Best with:
- salads with aged cheeses such as Parmesan or Pecorino;
- cold roast beef or roasted meat;
- warm vegetable salads with eggplant.
Servings:
4
*Ingredients are recalculated automatically. Click an ingredient row to cross off what you already have.
⭐ Ingredients
👨🍳 Method
- Pour the vinegar into a small saucepan and add the cloves, star anise, and a little water.
- Bring it almost to a boil, reduce the heat, and warm for about one minute.
- Allow the infused vinegar to cool completely. Strain out the spices if you prefer a milder flavor.
- Pour the vinegar into a jar, add the olive oil, salt, and pepper, and shake well.
💡 Clove and star anise are powerful, so a long infusion can make the dressing overly intense. Start with a small batch.
Recipe inspiration: infusing vinegar with whole spices is used in many vinaigrettes. This version was also inspired by a Jamie Oliver dressing and adapted by The Lines editorial team.
