13 vinaigrette ingredients Recipes

green beans, trimmed, olive oil, divided, chopped shallots, grated lemon rind, fresh lemon juice, fresh lime juice, fresh orange juice, fine kosher salt, freshly ground black pepper

sun-dries tomato halves ( not packed in oil ), torn washed red-tipped or plainb leaf lettuce, broccoli florets, sliced fresh mushrooms, sliced radishes, water, balsamic vinegar, vegetable oil, chicken bouillon granules, chervil leaves dried, dry mustard, ground red pepper

head garlic, vegetable oil, boneless sirloin steak, with fat, salt and freshly milled black pepper, hot red chile pepper, halved, seeded , cut into julienne, watercress, washed and dried, scallions, trimmed , halved crosswise, and cut into strips, two 5-inch pieces fresh or caned hearts of palm, sliced lengthwise into thin strips, vinaigrette

yellow or red cherry tomatoes, lg. yellow tomatoes, seeded and cubed, ripe red plum tomatoes, halved, golden beets, cooked, peeled and thinly sliced, red beets, cooked, peeled and thinly sliced, baby finger carrots trimmed with 1/2 inch of the greens attached and scraped, golden frying peppers, seeded, deveined , and cut into medium julienne, red frying peppers, seeded, deveined , and cut into medium julienne, golden plums, halved,pitted, and sliced, seedless red grapes , trimmed into 4 small clusters on vine, red bartlett pears, cored and thinly sliced, peeled and sectioned, smoked salmon, thinly sliced, walnut vinaigrette, vegetable oil, walnut oil, white wine vinegar, juice of 1 lime, salt and freshly milled black pepper, toasted walnuts, safflower oil, garlic clove, walnut pieces, salt

chill time : 2 hrs, vinaigrette yields about 3/4 cup), citrus flavored vodka, pineapple juice, oil, ocean spray ruby red grapefruit juice drink or light ruby grapefruit juice drink, sesame seeds, shredded lemon peel, garlic powder, white pepper, ground ginger, seafood, uncooked, shelled and deveined large shrimp with tails left on (about 3/4 lb), sea scallops (about 3/4 lb), sliced green onions, garnish

baked orange ginger squash, acorn squash, softened butter, orange ginger vinaigrette dressing mix or bottled, sprinke of light brown sugar

roasted fennel & goat cheese hash, fennel, red pepper , roasted and peeled, sliced onions (red , spanish, shallots or cipollini can be used), potatoes (redskin, yukon gold or any variety can be used), fresh oregano, blended oil, salt & pepper, vermont goat cheese feta, lemon cucumber vinaigrette, minced seedless cucumber, chopped shallots, chopped fresh garlic, capers, fresh lemon juice, blended oil, salt and pepper

salad ingredients, nine oz packages of cleaned, ready -to-use baby spinach, fresh raspberries (to taste), chopped pecans (or walnuts), gorgonzola cheese, crumbles (to taste - or a stronger bleu cheese if you d like), raspberry vinaigrette salad dressing recipe, light extra virgin olive oil, raspberry vinegar, sugars (start with 2 tsp - taste - then adjust gradually), salt (to taste), freshly ground black pepper

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

whole raspberries (whole, fresh, or frozen ), raspberry vinegar, honey, fresh thyme leaves or 1/4 tsp dried thyme, olive oil