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4.3 from 36 votes

Dirty Martini Salad Dressing

This Dirty Martini Salad Dressing balances brininess and acidity with herbs from fragrant rosemary and aromatics like garlic and shallots!

Prep Time
5 mins
Total Time
5 mins
Servings: 1 cup
Course: Condiments
Cuisine: American

Ingredients

  • 1/2 cup olive brine
  • 1/4 cup white wine vinegar
  • 5-6 pimento stuffed green olives
  • 1 garlic clove , coarsely chopped
  • 1/2 shallot , coarsely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh Rosemary , coarsely chopped
  • 1/4 teaspoon coarse kosher salt
  • 1/3 teaspoon ground black pepper
  • 1 cup extra virgin olive oil

Instructions

    Cup of Yum
  1. In a blender or small food processor, combine the olive brine, white wine vinegar, olives, garlic, shallot, lemon juice, rosemary, salt and pepper. Pulse or blend until only small pieces of the rosemary remain.
  2. Slowly add in the olive oil in a steady stream while the blender or food processor is running to create an emulsification.
  3. Serve over your favorite salad.
  4. If you've tried this recipe, come back and let us know how it is in the star ratings or comments.

Notes

  • Our dressing was served in martini classes using a baby spinach and arugula blend with thinly sliced red onion, grape tomatoes, crumbled feta cheese and cucumber.
  • Other variations to help stabilize the emulsification include 1 teaspoon of Dijon mustard or honey.