Sesame-ginger vinaigrette Combine all ingredients except salt
&
pepper in small bowl.
Whisk together,
&
season w/ salt
&
pepper to taste. Refrigerate.
Stilton vinaigrette Carmelize the onions by sauteing them slowly in a saute pan or roasting
them in the oven. Deglaze with sherry vinegar. Cool and chop onions. Add
herbs and stilton cheese.
Add red wine to moisten the mixture and the mustards. Slice the scallions
very t
White-wine vinaigrette Blend all in a food blender or by shaking in a jar. Store covered in the refrigerator. Keeps very well. This recipe will make 1 1/2 cups of dressing.
Comments: This is very simple to make. Try it on any of your favorite green salads. Be sure to use a good
Green beans vinaigrette Cook frozen green beans with onion and garlic according to package
directions. Drain vegetables well; return to saucepan.
In a small mixing bowl combine parsley, wine vinegar, and mustard.
Gradually add olive oil, stirring constantly with a whisk
Fennel and apple salad with cider vinaigrette Quarter, core and thinly slice the Granny Smith apple
Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper.
Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat.
Mound salad on 4 plates, spr
Vinaigrette dressing (cafe croissant) 1. Put everything except the oils into your blender (or food processor). Mix until smooth.
2. Combine oils, and while machine is running, pour in slowly through the
open top or through the feed tube. Mix until dreesing is smoooth and thick.
Note: Th
Vinaigrette of braised soup veggies QUARTER CARROT LENGTHWISE, trim and discard top 2 inches of celery and
quarter remaining head. Remove green part of leeks. Slice turnip into
3/8-inch slabs. Place vegetables, garlic and coriander in a saucepan
large enough to handle them comfortab
Asparagus with strawberry vinaigrette Trim asparagus and cut each stalk in thirds. Steam until tender but still
crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain.
Wash strawberries, then hull. Cut strawberries in half; combine with
asparagus.
Combine dres
Low-fat vinaigrette Combine all ingredients in a blender. Puree until smooth. Pour into a lidded jar. Chill at least 2 hours to let flavors develop.
Balsamic vinaigrette In a jar, combine the mustard, vinegar, water, lemon juice, tarragon and
garlic. Shake well to combine. Add oils and shake again. Season with salt
and pepper. Chili before serving. Makes about 3/4 cup. 12 servings(1-tb
each). Food Exchange
Vegetable salad with herbal vinaigrette 1. Cut the asparagus on the diagonal into 1 1/2-inch pieces. Cut the
carrots on the diagonal into 1/4-inch pieces.
2. Fill a bowl with ice water. Bring a pan of water to the boil. Add the
asparagus and time 3 minutes, starting the time as so
Beet carpaccio salad with mint vinaigrette Preheat
oven to 350F. Line rimmed baking sheet with foil. Place beets on
sheet (if using both light- and dark-colored beets, place them on separate
sheets to prevent discoloration). Sprinkle beets lightly with water. Cover
tightly with foil. Bake until be
Roasted new potato salad with basil vinaigrette Roasted New Potato Salad
with Tomatoes, Green Beans and Basil Vinaigrette
Preheat oven to 400 degrees. Toss potatoes with olive oil, salt and
pepper, cover and roast until tender (35-40 minutes). Let cool. While
potatoes roast, cook beans in
Dijon mustard vinaigrette Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
Pink lavender lemonade The original recipe calls for hibiscus flowers and suggested
strawberries as a substitute. I have reversed the order. As well, I
don't think it is necessary to use distilled water in most locations.
In medium saucepan, combine 2 1/2 cups w
Vinaigrette dressing Combine all ingredients and mix well.
Sesame soy vinaigrette In a bowl whisk together the sugar, the soy sauce, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it
is emulsified. Stir in the sesame seeds.
Cuban potato salad with scallion vinaigrette Bring a pot of salted water to a boil and cook the potatoes until tender,
about 10 minutes. Set aside. When cool, transfer to a large bowl and
combine with black beans. In a blender combine the scallions, sour cream
and lemon juice. Pulse a few time
Roasted beet salad with horseradish vinaigrette in another baking dish. Whisk olive oil, thyme, salt, and 1/4 tsp pepper
in small bowl. Drizzle oil mixture over beets, dividing equally; toss to
coat. Cover dishes with foil and roast until beets are tender, about 1
hour. Uncover and roast until beet
Pan-roasted salmon w. citrus-balsamic vinaigrette Preheat the oven to 450 degrees.
Combine the first 10 sauce ingredients (orange juice through salt--anchovy is optional) in a glass jar. Season with freshly ground black pepper to taste. Cover jar tightly, shake vigorously, and reserve.
Season the sal
Balsamic bleu vinaigrette salad In large bowl, combine spring greens, apples, cranberries, and walnuts and bleu cheese. Toss with Morton's Balsamic Vinaigrette.
Warm asparagus with tarragon vinaigrette This simple dish has such a compelling taste, you'll never have
leftovers. Trim the asparagus, discarding woody ends. Steam the
spears whole, for about 3 or 4 minutes, until just tender when
pierced with a fork. Do not overcook. Rinse i
Asparagus salad with vinaigrette chinoise Slice the asparagus in a long diagonal at 2" intervals. Blanch in a
large pot of boiling water for about 4 minutes, until just
tender-crunchy. Drain, refresh under cold running water, then dry
carefully with paper towels.
Whisk together
Potato salad with seed vinaigrette Prepare Seed Vinaigrette: In a wide frying pan, combine mustard seed,
cumin seed, and fennel seed. Cook over medium heat until fragrant (3 to 5
minutes), shaking pan often. Using back of a heavy spoon, coarsely crush
seeds. Remove from heat and
Spinach salad with orange vinaigrette Preheat the oven to 350 degrees F.
Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
In a blender, combine the orange zest, or
Spicy vinaigrette Combine all ingredients in a small bowl and whisk to combine.
Contributor: cooking light
Nicoise vinaigrette Combine all ingredients except oil in a blender; finely chop. With blender
running, slowly add oil until completely incorporated.
Recipe By : Martha Stewart Living, June 1996
From: Mastercook Mac Date: Fri, 12 Jul 1996 08:5
Caper lemon vinaigrette Partially drain capers, then place all ingredients, except oil, in a food
processor or blender.
Process or blend until mixture is smooth. Slowly add oil in a stream until
it is all incorporated. If vinaigrette seems too acidy, add the entire l
c
Cold asparagus with sesame-ginger vinaigrette *To toast sesame seeds, put them in a small skillet and heat, stirring
frequently, until fragrant and just golden. Watch carefully.
Break off any woody parts of the asparagus stalks. Bring lightly salted
water to boil in a medium skillet, add
Barbecued goose breast with dried apricot vinaigrette Preheat barbecue or grill. Remove the skin and fat from goose breast. In a
mixing bowl, stir together olive oil, sugar, salt, cinnamon and cayenne.
Place goose breast in marinade and let stand overnight covered in
refrigerator or 2 hours at room t
Pound cake with blueberries and lavender syrup Special equipment: a 9- by 5- by 3-inch metal loaf pan
Make cake:
Put oven rack in middle position and preheat oven to 350F. Generously
butter and flour loaf pan, knocking out excess flour.
Whisk together flour, baking powder, and salt. Beat together butt
Warm potato-tomato salad with dijon vinaigrette Make the vinaigrette: In a bowl, whisk together the mustard, vinegar,
and salt. Whisk in the olive oil gradually, then season with pepper.
Put the potatoes in a large pot of cold, well-salted water to cover.
Bring to a boil, adjust the heat to maintain a
Asparagus with hazelnuts & tarragon vinaigrette Pour water into large pot to depth of 1 inch and bring to boil. Place
asparagus on steamer rack set over water in pot. Cover pot and steam until
asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of
ice water and cool. D
Raspberry vinaigrette Combine all ingredients except oil, adjusting seasoning to taste. Slowly add oil, whisking the entire time until all is blended. I prefer to combine all the ingredients in a blender, slowly adding the oil through the top until it is incorporated.
Scallops and hericots verts with creamy bacon vinaigrette Saute bacon strips in heavy large skillet over medium heat until brown and
crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Reserve skillet and drippings.
Cook beans in large pot of boiling salted water until crisp-tender, about 5
min
French potato salad with tarragon vinaigrette Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion.
Tarragon vinaig
Marinated flank salad with spicy vinaigrette Place lime juice to scallions in a small bowl and combine. Place steak in
a shallow dish and pour marinade over to completely coat. Transfer to
refrigerator and marinate 1 hour.
Remove steak from refrigerator 30 minutes before cooking; let sit at room
t
Lime vinaigrette Place all ingredients in a jar, cover and shake well. Chill and store in
refrigerator.
Prep. Time: 15 minutes
Yield: 1-1/4 cups
Rachel Albert, Cooking with Rachel
Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of Karen
Grilled red snapper and mango wtih cilantro-lime vinaigrette Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime
juice, and lime peel in small bowl. Season vinaigrette with salt and
pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve
remaining vinaigrette. Sprinkle fish a
Scallops & mussels, vinaigrette Fat grams per serving: Approx. Cook Time: 01:30 Remove
small white muscle from scallops & mar-inate in lemon juice for one
hour. Steam mussels, discarding any that do not open. Set aside. Cook
asparagus in boiling, salted wa
Spinach salad with almond raspberry vinaigrette Vinaigrette:
Whisk together first 8 ingredients.
Salad:
Combine rest of ingredients and toss with vinaigrette.
Baked halibut with tomato, capers and olive vinaigrette Preheat oven to 400 degrees
Cut halibut steaks into 4 pieces
Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers and salt and pepper, to taste.
Arrange the fish steaks in a ceramic
Vinaigrette marinade Mash the garlic and salt together in a small bowl, with the back of a
spoon. Stir in the mustard and lemon juice. Whisk in the olive oil,
vinegar, and pepper. Makes about 1/3 cup.
Asparagus with toasted pine nuts & lemon vinaigrette Snap off tough ends of asparagus. Remove scales from stalks with knife or
vegetable peeler, if desired. Place spears in a steaming rack over boiling
water; cover and steam 4-5 minutes or until spears are crisp-tender.
Transfer to a serving plat
Wilted greens, grilled portobellos and cherry vinaigrette In a small bowl, whisk together the balsamic vinegar, garlic, olive oil, salt, and pepper. Arrange the mushroom caps in a single layer in a shallow non-aluminum dish and pour the vinegar marinade over the mushrooms. If time allows, cover and let stand for
Poached pear with sherry vinaigrette and reduced port drizzl
Lobster salad with corn, tomatoes and basil vinaigrette Blend ingredients to extra virgin olive oil in blender.
Add rest of ingredients in a bowl. Add small amounts of basil oil until
seasoned correctly. Season with salt and pepper.
Spinach vegetable pots with herb vinaigrette Boil, steam or m/wave spinach leaves until just tender; rinse under
cold water, drain, pat dry with absorbent paper.
Grease 6 ovenproof dishes (1 cup capacity), line with spinach leaves,
allowing leaves to overhang edges. Beat cream in small bowl
Broiled grouper with grain mustard-pineapple vinaigrette Preheat the broiler, placing the oven rack on the top rung or 3 inches
below the heat source. Season the fish fillets with salt and pepper, rub
them with 2 teaspoons of the olive oil, and place them, flat side down, on
a broiling pan. Set them asi
Antipasto vinaigrette Combine all ingredients in a jar, cover tightly and shake vigorously to blend. Shake well before serving.
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