Vinaigrette Recipes
Quick Pesto Vinaigrette
Time to prepare: Five minutes
Ingredients:
6 Tablespoons of Olive Oil, extra-virgin
2 Cloves of peeled Garlic
1 ½ Tablespoons of Walnuts or Pine Nuts
1 Cup of Basil Leaves, fresh
3 Tablespoons of White Wine Vinegar
Preparation:
1. Place the garlic cloves and nuts in a good processor and blend them until they are finely chopped.
2. With the processor still running, add the basil leaves then turn off the processor and scrape the ingredients from the walls of the container.
3. Turn the processor on again and add the vinegar and oil slowly through the feed tube. Mix the resulting dressing well and pour over green salads, tomato salads, or use over broiled, grilled, poached, or sautéed fish or poultry. Three-fourths cup serves: 4 to 6 servings as sauce; 6 to 8 servings over salad.
Raspberry Vinaigrette
Time to Prepare: 5 Minutes
Ingredients:
¼ Cup of Olive Oil
2 Tablespoons of Raspberries, fresh
¼ Cup of Raspberry Vinegar
Salt
Black Pepper, freshly ground
Preparation:
1. Mash the raspberries. Add the vinegar to the raspberries and mix well before beating in the olive oil.
2. Add salt and pepper to taste, then serve drizzled over salad or as sauce for sautéed chicken breasts or grilled quail.
Half cup serves: 4 servings over salad; 2 to 4 servings as a sauce
Lemon-Olive Vinaigrette
Time to Prepare: 10 Minutes
Ingredients:
¼ Cup of Olive Oil
Juice from 2 Lemons
1 Tablespoon of Olivada (black olive paste; found in fancy food stores)
Black Pepper, freshly ground
1 Tablespoon of Italian Parsley leaves, finely minced
1. Place the lemon juice and olivada in a bowl and mix well. Then beat in the olive oil.
2. Add salt and pepper to taste, then garnish with parsley. Works well as a sauce for fish or cooked dried beans.
Asian Vinaigrette
Time to Prepare: 5 Minutes
Ingredients:
¼ Cup of Rice Vinegar
1 Tablespoon of Soy Sauce
½ Teaspoon of Sugar
½ Cup of Sesame Oil, Chinese
A pinch of Red Pepper Flakes
1. Mix the vinegar, soy sauce and sugar in a bowl. Then beat in the olive oil.
2. Season it with red pepper flakes until it is to your liking. The resulting dressing is best used over steamed vegetables.
¾ cup serves: 6 to 8 servings over salad.
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