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Posts Tagged vinaigrette

Fresh Tomato Vinaigrette

This is a great recipe to use with some of the early tomatoes we have had in our shares.

 

Fresh Tomato Vinaigrette

 

3 tomatoes (1/4 pound each)—2 cut into large chunks and 1 peeled, seeded and chopped
1 garlic clove, smashed
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper

 

In a blender, puree the tomato chunks until smooth. Strain through a fine sieve, pressing hard on the solids. Rinse out the blender and return the tomato juice to it. Add the garlic and lemon juice and with the machine on, add the olive oil in a thin stream, blending until smooth. Add the chopped tomato and pulse just until chunky. Season with salt and pepper.
Serve with mixed greens

 

Adapted from Food and Wine Magazine

Broccoli Vinaigrette

Broccoli Vinaigrette
1 bunch of broccoli
2 teaspoons balsamic vinegar
2 teaspoons red wine vinegar
1 garlic clove minced
1/2 teaspoon red pepper flakes
4 tablespoons extra virgin olive oil
salt to taste
12-15 black olives, green or black

Separate the broccoli florets into bite size pieces and peel and chop the stalks. Steam for 4-5 minutes with the steamer lid slightly off. They will still have some crunch when done. While the broccoli is cooking, whisk the vinegars, garlic, and hot red pepper together in a small bowl. Wisk in the oil slowly until the mixture is smooth and even. Add salt. Chop the olives. When the broccoli is finished, toss everything together, serve at room temperature or chill the steamed broccoli and dress later.

Aged Sherry Walnut Vinaigrette

I am pretty sure I have had a salad every night with dinner and some for lunch as well since Week 1. In an effort to give you a variety of ideas, here is a new and different vinaigrette.

Aged Sherry Walnut Vinaigrette
1 shallot, peeled and minced
1 teaspoon salt
1 teaspoon Dijon mustard
1/4 cup aged sherry vinegar
3 tablespoons walnut or hazelnut oil*
3/4 cup extra virgin olive oil
Freshly ground black pepper

Toss the minced shallots with the salt in a bowl and let the shallots “weep” for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It’s not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge.

*Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity — especially a problem for nut oils.

From the Food Network

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