Vinaigre
Naylor Faulkner
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La Belle Cuisine - A Variety of Vinaigrettes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Bon Appetit

 
Cider Thyme Vinegar
Glenda Brown
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Olive Oil
Noya Huynh
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Vins Rouges
Naylor Faulkner
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Gourmet

Friday, November 10, 2006

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French Vinaigrette
The Martha Stewart Cookbook: Collected Recipes for Every Day
by Martha Stewart, 1995, Clarkson N. Potter, Inc.

1 cup olive oil
2 tablespoons freshly squeezed lemon juice
4 tablespoons wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, finely minced
Coarse kosher salt and freshly ground black pepper to taste
2 tablespoons each chopped fresh basil, tarragon and oregano

To make the vinaigrette, whisk the ingredients together.

Basil-Shallot Vinaigrette
(Wonderful on ripe sliced tomatoes)

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup minced shallot
1/4 cup chopped fresh basil leaves
Salt, freshly ground black pepper to taste

To make the vinaigrette, whisk the ingredients together.

Blue Cheese Vinaigrette
Bon Appétit October 1997
Peacock Dining Room at the Hassayampa Inn, Prescott AZ

7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)
Makes about 1 1/4 cups.

Dill-Red Onion Vinaigrette
(Especially good for potato or other cooked vegetable salads)

1/2 cup salad oil or olive oil, or a combination of the two
1/4 cup red wine vinegar
1/4 cup minced red onion
1 1/2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
Salt, freshly ground black pepper to taste

To make the vinaigrette, whisk the ingredients together.

Greek Lemon Dressing

1/2 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon Dijon mustard
2 cloves garlic, crushed
1/4 teaspoon dried oregano (1 tablespoon fresh, chopped, if available)
1/4 teaspoon dried rosemary (1 tablespoon fresh, chopped, if available)
1/4 teaspoon sugar
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
Thin strips of lemon zest

Combine all ingredients in a screw-top jar. Shake vigorously until the dressing is well blended. Refrigerate several hours before serving to allow the flavors to blend. Remove the strips of lemon zest before serving and use them to garnish the salad.

Italian Salad Dressing
(My notes say “Mama Leone’s”. I cannot locate my Mama Leone's cookbook…
So, this may be hers, or not. In any case, it is a delicious salad dressing.)

6 tablespoons virgin olive oil
1 garlic clove, pressed
2 tablespoons wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
Juice of 1/2 lemon

Place oil in bowl; add garlic and stir well. Discard bits of garlic [we do not]. Add all other ingredients and beat well with a wire whisk. Add herbs to your taste – basil, oregano, anchovies, crushed red peppers. Chopped fresh scallions, powdered mustard, parsley, etc. Also 1 teaspoon minced celery leaves. Be sure to beat well. Refrigerate. Take out of refrigerator 1 hour before using.

Mustard and Red Wine Vinaigrette
Bon Appétit Archives

1 cup dry red wine
7 tablespoons red wine vinegar
3 tablespoons chopped shallots or scallions
2 bay leaves
3 tablespoons Dijon mustard
1/2 cup safflower oil
1/2 cup olive oil

Boil wine, 5 tablespoons vinegar, shallots and bay leaves in a heavy small non-aluminum saucepan until the liquid is reduced to 2 tablespoons, stirring occasionally, about 10 minutes. Pour the reduction into a medium bowl; cool. Discard the bay leaves.
Whisk the remaining 2 tablespoons vinegar and the mustard into the reduction. Gradually whisk in both oils. Season to taste with salt and pepper.

Salsa Vinaigrette
(for Taco Salad)
Gourmet Archives

1 large garlic clove, chopped
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice [we use lime juice]
1/2 teaspoon ground cumin
1 large jalapeño, seeded, chopped (wear rubber gloves)
1/2 cup plus 2 tablespoons olive oil
1 cup chopped, seeded tomato
1/2 cup loosely packed fresh coriander

In a blender [or food processor] blend together the garlic, vinegar, lemon [or lime] juice, cumin, and salt and [freshly ground] black pepper to taste. With the motor running, add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato, jalapeño and coriander and blend the vinaigrette until it is smooth.
 

Index - Salad Dressing Recipes
Index - Salad Recipe Archives