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Thursday, May 20, 2010

More Vinaigrette Dressings

Parmesan Vinaigrette

Serve this dressing over hearts of romaine sliced lengthwise. For a full meal, add sliced cooked chicken on the side.

1/4 cup Fresh Lemon Juice
3 TB Grated Parmesan Cheese
2 tsp Whole Grain Mustard
1 tsp Worcestershire Sauce
1 Garlic clove, minced
6 TB Extra-Virgin Olive Oil

Combine lemon juice, Parmesan cheese, mustard, Worcestershire sauce and garlic in a jar. Place lid on jar and shake to combine. Add the olive oil and shake to combine. Season with salt and pepper and keep chilled until ready to serve. Shake well just before serving.

Creamy Lemon Vinaigrette

1/2 Large Egg Yolk
2 TB Fresh Lemon Juice
1/3 cup Extra Virgin Olive Oil
2 TB Heavy Cream
Salt and freshly ground pepper

In a small bowl, whisk the egg yolk with the lemon juice. Whisk in olive oil and cream. Season with salt and pepper. Serve with lettuces, shellfish and crudites.

Balsamic Vinaigrette

1 Medium Shallot, very finely chopped
2 TB Balsamic Vinegar
1/2 tsp Sea Salt
1/3 to 1/2 cup Extra Virgin Olive Oil (use the best quality oil available)

Blend shallot, vinegar and salt and let mixture sit for 30 minutes. Immediately before serving, whisk in olive oil and serve.

White Wine Vinaigrette
3/4 cup Dry White Wine
1/2 cup Olive Oil
1/4 cup White Wine Vinegar
1 tsp Oregano
1/2 tsp Dry Mustard
Salt and Pepper to Taste

Combine all ingredients in a blender or simply by shaking in a jar. Makes 1-1/2 cups. Store leftover dressing in the refrigerator, covered, as this keeps very well.

Raspberry Vinaigrette

1/4 cup Raspberry Vinegar
1/2 cup Olive Oil
3/4 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Sugar
Pinch of Black Pepper

Combine all ingredients in a jar and shake well. Shake well just before serving. Store in a tightly covered container in the refrigerator for 4 to 5 days.

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