Nick Curtola

Moscatel and Vermouth Vinaigrette

Preparation info
  • Makes

    2 cups

    • Difficulty

      Easy

Appears in
The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant
The Four Horsemen

By Nick Curtola, Gabe Ulla, James Murphy and Justin Chearno

Published 2024

  • About

When working with winter greens and heartier vegetables, which can withstand a strong dose of dressing, this is one of my favorite choices. The idea is to simply balance the bitter, aromatic qualities of the vermouth vinegar with the sweetness of the moscatel and cider vinegars.

Ingredients

  • ½ cup (120 ml) vermouth vinegar
  • ¼ cup (60

Method

Combine the vinegars and salt in a blender. With the blender running, slowly incorporate the oil in a steady stream.

Store in an airtight container in the fridge or in a cool, dark cupboard for up to 2 months. The vinaigrette will separate easily, but a quick shake before using will re-emulsify it.