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Entries tagged with 'vinaigrettes'

Serious Salads: Italian Fresh Herb Vinaigrette

Serious Salads Jennifer Segal Post a comment

Think of this as a much, much improved version of that bottled Italian dressing sitting in your fridge door. More

Italian Fresh Herb Vinaigrette

Serious Eats Jennifer Segal 2 comments

Think of this as a much, much improved version of that bottled Italian dressing sitting in your fridge door. More

Food52's Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette

Serious Eats Kate Williams Post a comment

If you make anything from the new Food52 Cookbook, make the Caramelized Apple Vinaigrette that dresses this Not-Too-Virtuous Salad. Yes, the salad itself is wonderful (With crisp bacon, crunchy apples, and earthy strips of celery root tucked inside, how could it not be?), but this vinaigrette is more than a little bit magic. More

Chinese Chicken Salad with Sesame Ginger Vinaigrette

Serious Eats Jennifer Segal 3 comments

Crisp and colorful vegetables, crunchy cashews, and roasted chicken in a punchy sesame ginger vinaigrette make a light yet satisfying summer meal. More

Grilled Rare Tuna Salad with Basil-Tapenade Vinaigrette

Serious Eats Kerry Saretsky Post a comment

Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers. More

Serious Salads: Roasted Beet Salad with Goat Cheese, Walnuts and Honey Dijon Vinaigrette

Serious Eats Jennifer Segal 2 comments

This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette. More

Serious Salads: Grated Carrot and Mint Salad with Honey Lemon Vinaigrette

Serious Eats Jennifer Segal 5 comments

This time of year the vegetable bin can be a little sparse, but it seems there are always carrots. In this salad they're coarsely grated in a food processor and tossed with fresh mint, currants and a lightly sweetened lemon vinaigrette. It's a bright, refreshing salad, delicious on its own with a warm buttered baguette or as a side to simple roast chicken. More

Serious Salads: White Bean and Mint Salad with Lemon Vinaigrette

Serious Eats Jennifer Segal 2 comments

Amazing how a homemade vinaigrette and fresh herbs can breathe life into canned cannellini beans. Feel free to make this salad ahead of time; it gets better and better the longer it sits. More

Smoked Salmon with Shrimp, Horseradish Cream and Lime Vinaigrette

Serious Eats Nick Kindelsperger Post a comment

Isn't smoked salmon good enough to be on its own? That's the question I asked when I gazed upon this recipe from the BBC, which paired smoked salmon with shrimp. Though it seems a little unnecessary at first, the two items actually play well together; the thinly sliced salty salmon compliments the plump sweet shrimp. More

Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette

Serious Eats Jennifer Segal Post a comment

This elegant salad is perfect for Thanksgiving. The goat cheese and pecans dress it up, and the dressing is one of those salty-sweet flavor combinations that everyone loves. More

Cook the Book: Lemon-Pepper Vinaigrette, Two Ways

Serious Eats Caroline Russock 3 comments

In his latest cookbook, Michael Ruhlman has included a dressing model that every home cook should try: Lemon-Pepper Vinaigrette, Two Ways. It's a tangy dressing made from lemon juice, olive oil, garlic, Parmigiano, and pepper that can be whisked up in just a few minutes or transformed into a stand up Caesar with the addition of an egg yolk and a few anchovies. It's the sort of light, lemony dressing that gently coats leaves of crisp romaine perfectly, making for a salad that acts at a simple, bright palate awakener, and of course, a brilliant accompaniment to Ruhlman's Perfect Roast Chicken. More

Dinner Tonight: Pork Paillards with Orange Marmalade Vinaigrette

Serious Eats Blake Royer 2 comments

This recipe comes from Taming the Flame by Elizabeth Karmel, a veritable grilling and barbecue bible. This quick dish caught my eye, made from "pailliards" of pork (made by pounding the meat until thin and quick-cooking), which are grilled with scallions and doused with a vinaigrette of orange juice, apple cider vinegar, marmalade, olive oil, and a touch of cream. More

The Secret Ingredient (Dijon Mustard): Simple Vinaigrette

Serious Eats Kerry Saretsky 11 comments

You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere. And one basic I have been working on for a long time is the perfect basic vinaigrette. I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York. It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dying to emulate. More

Kitchen Tricks: Squeeze Bottles with Built-in Recipes

J. Kenji López-Alt 50 comments

My wife loves salad dressing, particularly the that I keep in constant supply in a squeeze bottle in the fridge. I know the recipe by heart, but problems arise when I'm out of town, my wife has a brand new box of arugula, and the dressing's just run out. Here's a little trick I devised to make sure that never happens again: just write the recipe directly on the squeeze bottle. More

Soy-Balsamic Vinaigrette

Serious Eats J. Kenji López-Alt 13 comments

Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio... More

The Cheese Board Collective's Lemon Vinaigrette Dressing

Serious Eats Kelly Bone Post a comment

This dressing is what the folks at the Cheese Board Collective use on their Mushroom, Onion, Mozzarella, Ricotta Salata, Arugula, and Lemon Vinaigrette Pizza. The recipe will make way more than necessary for one pizza, but leftovers can be reserved for future use (and you will use it). If you don't want it too sweet, omit the honey. More

Three Great Sauces for Your Pig Roast

Serious Eats J. Kenji López-Alt 12 comments

Want to learn how to spit-roast a whole pig? Read all about it here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives... More

Mozzarella and Basil Salad with Tomato Vinaigrette

Serious Eats Aaron Mattis 2 comments

Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg

Serious Eats J. Kenji López-Alt 1 comment

[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature-controlled water bath like the Sous-Vide Supreme or an equivalent.... More

The Food Lab: What's the Point of a Vinaigrette?

The Food Lab J. Kenji López-Alt 35 comments

For me, the big question about vinaigrettes has never really been "how?" but "why?" Is emulsifying the oil and acid really necessary? Does adding the olive oil and the vinegar to the salad bowl individually really make for an inferior salad? Could every red-sauce Italian joint with oil and vinegar jugs in the world be wrong? Well, stranger things have been true. I decided that a bit of hard-core kitchen work was in order. More

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