Our Blog

May 10, 2011

Salad Vinaigrettes

With Spring here and Summer just weeks away, I am dying to make salads from my garden, using fresh, crisp lettuces and veggies. I like to complement fresh produce with homemade vinaigrettes made in my kitchen instead of using bottled dressings. Yes, store-bought dressings are usually the default choice because they are fast and easy.  But, by trying some of our recipes below, you will find that you actually can whip up a flavorful and fresh vinaigrette in less time it would take to go to the grocery store (and for half the price, too!). Give these a whirl, and let us know what you think.

We like our vinaigrettes on the zesty side, but it’s up to you: adjust according to your tastes, adding more oil if it’s too sharp or more vinegar or citrus juice if you like your vinaigrettes a little more acidic. And, of course, always season to your liking with salt and pepper. All of these vinaigrettes will keep for up to two weeks in tightly sealed jars and even longer if they don’t contain fresh ingredients like shallots, fresh herbs or jalapeños.

Lemon-Honey-Shallot Vinaigrette
Yield: about ½ cup

Ingredients:
¼ cup fresh lemon juice (from about 2 lemons)
¼ cup extra virgin olive oil
2 teaspoons honey
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)
1 small shallot, chopped

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.


Red Wine Vinaigrette
Yield: about ½ cup

Ingredients:
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
½ teaspoon dried oregano
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.


Mustard-Tarragon Vinaigrette
Yield: about ½ cup

Ingredients:
4 teaspoons Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
1 tablespoon chopped fresh tarragon
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.


Balsamic Vinaigrette

Yield: about ½ cup

Ingredients:
3 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.


Lime-Cumin Vinaigrette
Yield: about ½ cup

Ingredients:
¼ cup fresh lime juice (from 2 to 3 limes)
¼ cup extra virgin olive oil
1 teaspoon honey
½ jalapeño, seeded and thinly sliced
¼ teaspoon ground cumin
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.


Anchovy-Rosemary Vinaigrette
Yield: about ½ cup

Ingredients:
2 anchovies (packed in oil), finely chopped
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)

Directions:
Put all of the ingredients in a small jar with a tight fitting lid and shake or combine in a small bowl and then whisk.

 

 

Posted by do it Delicious
Category: Delicious Recipes