Chiffonade Dressing Recipes

CHIFFONADE DRESSING

Steps:

• Fill a medium saucepan 3/4 full of water; add beets and salt, and bring to a boil. Simmer beets until tender, about 30 minutes. Drain; set aside until cool enough to handle, about 12 minutes. Using a paper towel, rub off beet skins. Cut beets into 1/4-inch pieces, and set aside.
• Peel eggs, and separate yolks from whites. Cut whites into 1/4-inch pieces; set aside. Press yolks through a fine sieve into a small bowl; set aside.
• In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
• To serve, drizzle vinaigrette over each aspic serving. Spoon reserved beets, egg whites, and egg yolks over top, and sprinkle with chives.

THREE-SALAD CHIFFONADE

Steps:

• Stack the radicchio leaves and cut them into very fine shreds. There should be about 2 cups. Put the shreds in a large bowl. Repeat with the limestone or bibb lettuce, and the iceberg. There should be about 2 cups of limestone shreds and 2 cups of iceberg. Add both to the bowl.
• Cut the red pepper lengthwise into thin strips. There should be about 1 cup. Add this to the bowl.
• Add the oil, vinegar, salt and pepper, and blend well. Serve immediately.

FRENCH DRESSING OR BASIC VINAIGRETTE

Steps:

• In a small bowl mix the vinegar and salt and let stand a few minutes. Add the pepper and slowly whisk in the oil. Taste for acid and salt and add more if too bland. Stir to blend before using, or store in a jar with a tight lid and shake well before using.
• Mustardy French Dressing.
• Add 1 to 1 1/2 teaspoons Dijon mustard. Blend well. Include onion and garlic, if desired.
• Onion or Garlic French Dressing.
• Add 1 to 2 tablespoons minced onion, scallions, or shallots or 1/2-1 teaspoon minced garlic.
• French Dressing with Fresh Herbs.
• Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.
• Curried French Dressing.
• Add 1 teaspoon curry powder and blend well.
• Cream French Dressing.
• Add 3 tablespoons heavy cream or sour cream and blend well.
• Fruit Salad French Dressing.
• Use lemon juice instead of vinegar and add 1/3 cup honey. Blend well.
• Blue Cheese Dressing.
• Add 3 tablespoons crumbled blue cheese. Blend well.
• Cumberland Dressing.
• Add 1 tablespoon heavy cream, 1 tablespoon currant jelly, and 1/4 teaspoon grated lemon rind. Mix until well blended.
• Chiffonade Dressing.
• Add 1 tablespoon minced parsley, 2 tablespoons minced red pepper, 1 tablespoon minced onion, and 2 hard-boiled eggs, chopped fine. Blend all ingredients well.