Vinaigrette Bourbonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped shallot (or scallion)
3 tablespoons cider vinegar
½ cup olive oil
Mix
Vinaigrette
1 tablespoon Dijon mustard
3 cloves garlic, pressed
4 tablespoons wine vinegar
juice from one lemon
½ cup olive oil
Mix
Vinaigrette (Italian)
¼ cup red wine vinegar
¾ cup olive oil
2 teaspoon of one of: fresh chopped basil, minced scallions, fresh
thyme or marjoram.
Salt and freshly ground pepper to taste.
Optional variations: add one or all of: 2 teaspoon small capers, 1
teaspoon anchovy paste, 1 teaspoon prepared mustard
These are classic Italian proportions. Add more vinegar or olive oil
if preferred.
Stir together and serve at room temperature. Prepare fresh as needed to
avoid refrigeration.
| |
Mustard-Dill Vinaigrette with Green Beans or Potatoes
1 teaspoon imported mustard, such as dijon
1 tablespoon finely chopped shallot
½ teaspoon finely minced garlic
1 tablespoon finely chopped fresh dill
(can substitute parsley)
1 tablespoon red wine vinegar
¼ cup olive oil
salt and freshly ground pepper to taste
¾ pound string beans or
6 small new potatoes
Place the mustard, shallot, garlic, dill and vinegar
in a mixing bowl. Gradaully whisk in the oil, then the salt
and peper, stirring until well blended. Can be made several
hours early and refrigerated. Bring to room temperature before
using.
For green beans: Cut off the ends. Drop the beans into 2 cups
boiling water and cook until crisp-tender, about 4 minutes for
slender beans or 7-8 minutes for thick ones. Test by taste -
they should be a little firm
Drain beans then rinse briefly under cold water. Drain again
and dry with paper towels. Place in bowl and toss with dressing.
For potatoes: Boil or steam them until tender, about 20
minues. Cut into quarters and toss with dressing while still
hot.
Penne Salad Vinaigrette with Olives
1 pounds penne pasta
½-1 cup each chopped, pickles, red onions, red onion, black olives
2 tablespoons white vinegar
2 tablespoons olive oil
1 teaspoon Freshly ground black pepper
1 teaspoon salt
Boil the paste till done. Drain and rinse with cold water until cold.
Put them into a bowl. Sprinkle them with the vinegar - oil mixture turning
gently. Add the rest of the ingredients. Mix.
|