Thursday, July 11, 2013

Salad Dressings

The Classic Lemon Vinaigrette

Ingredients
  • 3 tbsp fresh lime or lemon juice;
  • 1/2 tsp Dijon mustard, optional;
  • 3/4 cup extra-virgin olive oil;
  • Sea salt and freshly ground black pepper to taste;

Technique
Follow the general preparation technique by combining all the ingredients except the oil and then adding the oil slowly while whisking vigorously. Using a blender will help to emulsify the vinaigrette. Shake well before using.


Balsamic Vinaigrette


Ingredients
  • 3/4 cup balsamic vinegar;
  • 1 crushed clove of garlic;
  • 1 tsp dried oregano;
  • 2 tsp Dijon mustard, optional;
  • 3/4 cup extra-virgin olive oil;
  • Sea salt and freshly ground black pepper to taste;

Technique
Put all the ingredients in a jar that has a lid. Close the lid tight and shake well to combine all the ingredients.
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Crushed Tomato Vinaigrette

Ingredients
  • 1 quantity of the classic lemon vinaigrette;
  • 4 oz cherry tomatoes;
  • 1 crushed clove of garlic;
Technique
Add all ingredients in a blender and process to a smooth purée. You can thin it with a little water if necessary.
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Sauce Vierge Warm Dressing

Ingredients
  • 1 crushed garlic clove;
  • 1 finely chopped shallot or small onion;
  • 7 tbsp olive oil or clarified butter;
  • 1/2 cup peeled, diced and finely diced tomatoes;
  • Juice of 1/2 lemon;
  • 2 tsp chopped basil;

Technique
Place the garlic and chopped shallot or onion in a pot with the oil or clarified butter and heat the ingredients until soft without frying. Add the tomatoes and cook at a low heat for about 5 minutes and then add the lemon juice and chopped basil and stir. Season to taste and serve the sauce hot.
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Caesar Dressing

Ingredients
  • 1 tbsp lemon juice;
  • 2 tbsp paleo mayonnaise;
  • 1/2 cup extra-virgin olive oil;
  • 6 garlic cloves, minced;
  • 1 tbsp Dijon mustard;
  • Minced anchovy fillets;
  • Sea salt and freshly ground black pepper to taste;

Technique
Using a blender, process the lemon juice, garlic and mustard. Add the paleo mayonnaise and blend again. Slowly add the olive oil while the blender is in motion. Use a spatula to scrape all that delicious dressing in a bowl, season with salt and pepper, add some more lemon juice to taste and add some minced anchovy fillets to taste.
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Raspberry-Walnut Vinaigrette 

  • 3 tbsp raspberry vinegar;
  • 1/2 tsp Dijon mustard, optional;
  • 3/4 cup walnut oil;
  • 2 tbsp chopped walnuts;
  • Sea salt and freshly ground black pepper to taste;

Technique
Simply proceed like you would for a classic lemon juice vinaigrette and add the chopped walnuts at the end.
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Orange & Rosemary Vinaigrette 

Ingredients
  • 3 tbsp fresh lime or lemon juice;
  • 1/2 tsp Dijon mustard, optional;
  • 3/4 cup extra-virgin olive oil;
  • Grated zest and juice of 1 orange;
  • 1 tsp chopped rosemary;
  • Sea salt and freshly ground black pepper to taste;
Technique
Simply prepare a classic lemon juice vinaigrette and add the grated zest and juice of one orange and 1 tsp chopped rosemary. Let infuse overnight for a better taste.
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Ginger Asian Vinaigrette

Ingredients
  • 3 tbsp rice vinegar;
  • 1 large piece fresh ginger;
  • 2/3 cup extra-virgin olive oil;
  • 1 tbsp sesame oil;
  • Sea salt and freshly ground black pepper to taste;
Technique
Peel the piece of ginger and grate with a box grater, then squeeze the resulting grated ginger to obtain about 1 tbsp ginger juice and discard the grated ginger. Whisk together in a bowl the grated ginger juice and the rice vinegar. Whisk while incorporating the olive oil. Add the sesame oil and season to taste.
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Roasted Chili Dressing

Ingredients
  • 3 red chillies;
  • 10 tbsp extra-virgin olive oil;
  • 31/2 tbsp lemon juice;
  • 1 bunch of finely chopped mint leaves;
  • Sea salt and freshly ground black pepper to taste;
Technique
Prick the chillies with the tip of a knife so they don’t blow while roasting. Place them under the broiler until well roasted. You can also use thongs and hold them close to the flame of a gas stove.
Once roasted, put a plastic wrap on top for a couple of minutes so they steam and are easy to peel off. Peel off the chillies, open them, remove the seeds and finely chop the flesh. Mix thoroughly in a bowl with the oil, lemon juice and mint and season to taste.
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Creamy Yogurt Dressing

Ingredients

  • 5 tbsp white wine vinegar;
  • 4 tbsp walnut oil;
  • 1/2 cup homemade yogurt, sour cream or crème fraiche;
  • 1 tsp Dijon mustard;
  • 8 tbsp extra-virgin olive oil;
  • Handful of chopped parsley leaves;
  • Sea salt and freshly ground black pepper to taste;

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