Chive Vinaigrette Recipes

CHIVE VINAIGRETTE

Steps:

• In a small bowl, whisk together all the ingredients except the oil.
• Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE

Steps:

• Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
• Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.

FRESH CHIVE VINAIGRETTE

Steps:

• Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs and toss to coat.

CHIVE VINAIGRETTE

Steps:

• In a food processor bowl or blender container combine shallots, rice vinegar, lime juice, sugar, and 1/2 teaspoon salt.
• With machine running, slowly add oil.
• Add chives; process or blend with one or two on-off pulses just to mix.

SALMON SALAD WITH CHIVE VINAIGRETTE

Steps:

• At least 1 hour before smoking, soak wood chips in enough water to cover.
• Drain before using.
• For vinaigrette, in a food processor bowl or blender container combine shallots, rice vinegar, lime juice, sugar, and 1/2 teaspoon salt.
• With machine running, slowly add oil.
• Add chives; process or blend with one or two on-off pulses just to mix.
• Set aside.
• Thaw fish, if frozen.
• Rinse fish; pat dry with paper towels.
• Sprinkle fish with dill, 1/2 teaspoon salt, and the pepper.
• Cut several slits in a piece of heavy foil large enough to hold fish.
• Grease foil; place fish on foil, tucking under any thin edges.
• Preheat gas grill.
• Adjust for indirect cooking over medium heat.
• Add soaked wood chips according to manufacturer’s directions.
• Or wrap in foil and add to grill.
• Cover and heat about 10 minutes or until chips begin to smoke.
• Place foil with fish on grill rack over unlit burner.
• Cover and smoke until fish just flakes easily when tested with a fork.
• (Allow 15 to 18 minutes per 1/2-inch thickness of fish.) Stir vinaigrette.
• In a large bowl pour half of the vinaigrette over mesclun; toss to coat.
• Divide mesclun among 4 dinner plates.
• Cut fish into 4 serving-size pieces and arrange on top of mesclun.
• If desired, pass the remaining vinaigrette.
• To store any leftover vinaigrette, cover and refrigerate for up to 1 week.