Colin Cowie's Vinaigrette Recipe

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Colin Cowie's Vinaigrette
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Ingredients
5
Count
Nutrition
333
Calories
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Ingredients:

  • 1/4 cup white vinegar
  • 1/4 tsp each salt and pepper
  • 1 cup evoo

Directions:

  1. Servings: Makes 1 1/3 cups dressing
  2. In a small mixing bowl, whisk together vinegar, mustard, shallots, salt and pepper. Slowly whisk in oil.
  3. Variations on a Theme
  4. Artichoke: Add a fresh artichoke heart or 2 canned artichoke hearts (about 3 ounces), and replace vinegar with 1/4 cup lemon juice; puree in a blender until creamy. Serve on frisée lettuce, or use as a glaze for fish by basting during and after grilling.
  5. Tomato: Add 2 Tbsp. tomato juice and a dash of Tabasco. Serve on Israeli-style chopped salad: Cube tomatoes, cucumbers and red bell peppers, and mix with diced onions. Scoop onto a romaine lettuce leaf; garnish with a pinch of red pepper flakes.
  6. Honey: Add 2 tsp. honey. Serve on hearty winter greens like escarole, or use dressing as a glaze for pork or poultry while it cooks on the grill.
  7. Cheese: Add 2 ounces or more Stilton cheese and puree in a blender. Serve on a salad of frisée, mixed greens, radicchio, endive and arugula, topped with sliced pears and toasted walnuts.
  8. Citrus: Add 1 tsp. orange zest and 2 Tbsp. fresh orange juice (or substitute lime or grapefruit). Stir in 1/4 tsp. crushed red pepper. Serve on poached or grilled fish such as salmon, cod or sea bass.
  9. Herb: Add 1 to 2 Tbsp. chopped parsley, tarragon, mint, basil or chives. Serve on a salad of shrimp, haricots verts and mushrooms, or combine with a mix of cherry tomatoes and scallions. Dressing can also be used to baste grilled shrimp.
  10. Walnut: Replace 1/2 cup olive oil with walnut oil. Serve on a salad of baby arugula, toasted pine nuts and goat cheese. Note: Because some people have severe allergies to nuts, always let your guests know you are serving a nut oil.
  11. Truffle: Replace olive oil with 1/4 cup truffle oil and 3/4 cup vegetable oil. Serve on a delicate salad of butter lettuce leaves or mâche topped with a slice of foie gras and dried fruit, such as figs. This also goes wonderfully over steamed asparagus or baby potatoes, sliced toasted almonds, and haricots verts or peas
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 333.18 Kcal (1395 kJ)
Calories from fat 90.58 Kcal
% Daily Value*
Total Fat 10.06g 15%
Sodium 754.13mg 31%
Potassium 55.42mg 1%
Total Carbs 2.45g 1%
Sugars 0.95g 4%
Dietary Fiber 0.75g 3%
Protein 0.9g 2%
Vitamin C 1.1mg 2%
Iron 0.4mg 2%
Calcium 16.3mg 2%
Amount Per 100 g
Calories 103.28 Kcal (432 kJ)
Calories from fat 28.08 Kcal
% Daily Value*
Total Fat 3.12g 15%
Sodium 233.76mg 31%
Potassium 17.18mg 1%
Total Carbs 0.76g 1%
Sugars 0.29g 4%
Dietary Fiber 0.23g 3%
Protein 0.28g 2%
Vitamin C 0.3mg 2%
Iron 0.1mg 2%
Calcium 5.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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