Check some related videos
Similar recipes:
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
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
Asparagus vinaigrette Wash and trim asparagus. Cook until just tender, about 10 minutes; drain.
Rinse with cold water to stop cooking; drain on paper toweling. Arrange on
a platter; chill.
Combine oil, vinegar, mustard, salt, pepper, parsley, green onion, relish,
and
Spinach and pear salad with sherry and stilton In a 8 in frying pan over medium heat, stir hazelnuts often until golden
under skins, 5-10 minutes. Pour onto a towel and let stand until cool
enough to handle. Rub nuts in towel to remove any loose skins. Lift nuts
from towel and reserve; discard skin
Wild striped bass with heirloom tomato vinaigrette In medium bowl combine vinegar and salt, whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper, set aside.
Potatoes: In small food processor, puree
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
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
Grilled tuna with wasabi-ginger vinaigrette 1 Combine the soy, lime juice, sugar, wasabi, ginger, canola oil and the scallions in a large bowl and whisk. Taste for seasoning. Set aside.
2 Cut the grilled tuna into large chunks and toss with the vinaigrette. Set aside. (This recipe can be made ahe
Balsamic bleu vinaigrette salad In large bowl, combine spring greens, apples, cranberries, and walnuts and bleu cheese. Toss with Morton's Balsamic Vinaigrette.
Simple balsamic vinaigrette mix all together and enjoy!
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
Shrimp skewers with charred-tomato vinaigrette Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread
6 shrimp on each metal skewer. Let stand at room temperature 30 minutes.
Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops;
thinly slice tops. Lightly coat
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
Grilled halibut with lemon-basil vinaigrette Whisk lemon juice, olive oil, crushed garlic cloves and gra
ted lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season
vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature
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.
Pasta shells with lemon vinaigrette GARNISH: Sliced almonds, cherry tomatoes, lemon wedges, fresh basil leaves or fresh parley sprigs, or sauteed pine nuts, and Parmesan cheese, optional. Bring a large pot of water to a boil; cook pasta until al dente. While pasta is cooking, combine FILLI
Mustard vinaigrette Combine all ingredients in a bowl or put in a jar and shake.
Easy but elegant asparagus and tomato salad with dijon vinaigrette Whisk together minced onions, Worcestershire sauce, Dijon mustard, salt, pepper and vinegar in a small bowl. Add olive oil in a steady stream, whisking to blend and emulsify. Set aside.
Trim woody ends off asparagus stalks. Peel asparagus stalks if nee
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
Lavender vinaigrette Blend lavender and champagne vinegar. Store in refrigerator overnight to
steep flavors. Drain, reserving vinegar. Throw away leaves.
Create vinaigrette using salt, pepper and olive oil to taste.
Great with Goat Cheese salad from Farallon.
Red oak
Endiv
Wild mushroom salad with balsamic vinaigrette Dry greens well, break into bite size pieces and place in salad bowl.
Heat butter in large skillet on medium high heat. Add shallots and garlic.
Cook until fragrant.
Add mushrooms and cook for 5 to 8 minutes, until mushrooms are wilted and
tende
Sesame-ginger vinaigrette Combine all ingredients except salt
&
pepper in small bowl.
Whisk together,
&
season w/ salt
&
pepper to taste. Refrigerate.
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
Asparagus with apple vinaigrette VINAIGRETTE:
1. In a saucepan, over medium heat, simmer the apples and honey in water
until tender.
2. Cool in the pan and remove the apples.
3. Place the apples in a food processor or blender and puree.
4. Add vinegar, garlic, mustard, l
Fresh asparagus salad with lemon dijon vinaigrette Bring a large pot of water to a boil and blanch the asparagus (cook
until tender but still bright green, 4-5 minutes). Remove with tongs
and immediately plunge into ice-cold water to stop the cooking and
preserve the color. Drain completely and
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
Asparagus & morels in wild mushroom vinaigrette Trim and blanch asparagus until tender and stop the cooking by immersing
in cold water. Drain and reserve. Soak porcini in stock or water. Bring
to a boil and reduce volume to 1/4 cup. Strain. In blender, combine
balsamic vinegar and the mushro
Feta vinaigrette Using a whisk in a small bowl, combine all ingredients.
Toss with whole leaves of romaine hearts.
Keeps 1 week.
Preparation Time: :15
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.
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
Spinach salad with almond raspberry vinaigrette Vinaigrette:
Whisk together first 8 ingredients.
Salad:
Combine rest of ingredients and toss with vinaigrette.
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
Fish skewers with taarragon vinaigrette Shrimp or sea scallops would also work well in this recipe. Serve with:
Grilled plum tomatoes, herbed orzo salad, and grilled French bread.
Prepare barbecue (medium-high heat). Whisk oil, vinegar, shallots,
tarragon, and mustard in small bowl to blend. Se
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
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
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
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
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 mi
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
Raspberry vinaigrette salad Blend ingredients for vinaigrette dressing.
Pour dressing over lettuce and fruit just before serving.
Sprinkle with nuts.
Antipasto vinaigrette Combine all ingredients in a jar, cover tightly and shake vigorously to
blend. Shake well before serving.
Per Serving: 75 Calories (22% from fat) Fat 1.8G (Saturated Fat 0.4G)
Protein 3.4G Carbohydrate 12.0G Cholesterol5MG Sodium213MG
I had so
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
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
Mixed garden greens with apples and cider vinaigrette Combine vinegar, shallots, mustard and honey in small bowl. Add oil and
whisk until well blended. Season vinaigrette to taste with salt and
pepper.
Combine greens
and apple in large bowl. Drizzle with vinaigrette; toss to
coat.
Contributor: epicurious
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
Broccoli a la vinaigrette cut broccoli in flowerettes. peel the stalk past the tough outer skin and cut into sticks 2 inches long and 1/2 inch wide.
bring salted water to a boil and add broccoli and cook uncovered on high heat for 5 minutes.
remove from the water and arrange on a
Romaine salad with lemon vinaigrette and shaved pecorino
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
Beets & onions vinaigrette Boil the whole, unpeeled beets in water for 1 hour or until tender. Drain
and cool. Meanwhile, slice the onions into thin crescents. Boil water
and cook onion slices 1 minute, then drain. Place in a salad bowl.
Combine vinegar and oil and p
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. Per
Tablespoons: 16 calories, 1 g fat. Source: The San Diego Union-Tribune
Cookbook, Sept 29, 1994. Brought to yo
|
::