Fresh Vanilla Bean Vinaigrette Recipes

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STRING BEANS IN VINAIGRETTE



String Beans in Vinaigrette image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

5 cups water
1/4 pound string beans, ends snipped
1 medium shallot, halved and finely chopped
1 heaping tablespoon Dijon mustard
1 teaspoon sherry vinegar
Salt and freshly ground black pepper
Extra-virgin olive oil, for serving, optional

Steps:

  • Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water.
  • In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like.

BIG BEANS AND TOMATO VINAIGRETTE



Big Beans and Tomato Vinaigrette image

If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break apart in the process.

Provided by Kelly Mariani

Categories     Bon Appétit     Summer     Side     Salad     Bean     Tomato     Basil     Onion     Carrot     Garlic     Vegetarian     Vegan     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Herb     Tree Nut Free

Yield 4 servings

Number Of Ingredients 19

Beans:
Handful of oregano sprigs
Handful of thyme sprigs
2 bay leaves
8 oz. dried butter beans, rinsed, soaked overnight if possible
1 medium onion, halved
1 large carrot, scrubbed, coarsely chopped
Kosher salt
1/4 cup extra-virgin olive oil
Vinaigrette and assembly:
10 oz. cherry tomatoes or 1 1/2 cups chopped heirloom or beefsteak tomatoes
1 garlic clove, smashed
3 Tbsp. red wine vinegar
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
2 lb. assorted heirloom, beefsteak and/or cherry tomatoes
Freshly ground black pepper
Handful of basil leaves
Mild red pepper flakes (such as Aleppo-style or Maras)

Steps:

  • Beans:
  • Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.
  • Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.
  • Vinaigrette and assembly:
  • Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit 15-20 minutes, then pluck out garlic.
  • Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.
  • Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.

FRESH VANILLA BEAN VINAIGRETTE



Fresh Vanilla Bean Vinaigrette image

Make and share this Fresh Vanilla Bean Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 vanilla bean, split lengthwise and seeds scraped
3/4 cup extra-virgin olive oil
4 tablespoons champagne vinegar
1 tablespoon hot water
1 1/2 tablespoons honey (to taste)
1/2 teaspoon dried tarragon
1/4 teaspoon salt
fresh ground pepper

Steps:

  • Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat.
  • Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor.
  • Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely.
  • Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad.

GREEN BEANS WITH VINAIGRETTE



Green Beans with Vinaigrette image

These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

2 pounds green beans, stem ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
  • Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
  • In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

VANILLA VINAIGRETTE



Vanilla Vinaigrette image

Here's a unique and tasty vinaigrette I found in a McCormick's ad. It is especially good on green salads with strawberries, apples, pears, etc.

Provided by SharleneW

Categories     Salad Dressings

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

3/4 cup olive oil
1/3 cup white wine vinegar
1 tablespoon water
1 tablespoon tarragon leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
1 tablespoon pure vanilla extract

Steps:

  • Combine all ingredients.
  • mix well.

STRING BEANS VINAIGRETTE



String Beans Vinaigrette image

Provided by Marialisa Calta

Categories     easy, quick, weekday, side dish

Time 15m

Yield Four servings

Number Of Ingredients 10

1 pound green beans, washed, ends snipped off and sliced on the diagonal
1/2 medium onion, chopped fine
1 small clove garlic, chopped fine
1/3 cup freshly grated Parmesan cheese
6 tablespoons olive oil
2 tablespoons tarragon vinegar
1/2 teaspoon salt
Freshly ground pepper
2 medium tomatoes, sliced in wedges
1/3 cup black olive

Steps:

  • Fill a large saucepan with water and bring to a boil. Add salt to taste and the beans. Cook until tender but still firm, about 4 minutes. Drain and set aside.
  • Place beans in a bowl with the remaining ingredients except the tomatoes and olives. Mix well and chill. Serve with the tomatoes and olives.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 505 milligrams, Sugar 6 grams

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