Luna Grill House Vinaigrette Recipes

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LEMON VINAIGRETTE



Lemon Vinaigrette image

Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
6 tablespoons extra virgin olive oil

Steps:

  • In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

LUNA'S SIGNATURE SALAD



Luna's Signature Salad image

not set

Provided by Karlaff

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 16

Mixed Baby Greens
3/4 C House Vinaigrette
4 ounces Gorgonzola Cheese
4 ounces Dried Cranberries
2 T. Fresh Ground Garlic
2 T. Dijon mustard
1 tsp Salt
1 tsp Pepper
1 C Olive Oil
2 T. Lemon Juice
1/2 C White wine vinegar
1 C. Sugar
1/3 C Water
1 T. Vanilla
1 pound Walnuts, quartered
1/2 medium Red onion, thinly sliced onion should be added to salad above

Steps:

  • Salad: Toss baby greens with 3/4 C. Vinaigrette and place on salad plates. Layer red onion (thinly sliced) on top, then add cheese, dried cranberries and walnuts. Vinaigrette: In large bowl, whisk together garlic, mustard, salt and pepper. Slowly add oil, whisking constantly. Add lemon juice and vinegar; mix well. (Makes about 2 cups) Caramelized Walnuts: In a large saute pan, mix sugar, water and vanilla, stirring to dissolve sugar. cook over medium heat without stirring until mixture turns light golden brown (swirl pan slowly to mix ingredients and add water if too sticky). Add walnuts, coat evenly and remove to cooling rack placed over a cookie sheet to catch drippings.

Nutrition Facts : Calories 348 calories, Fat 22.12984043894 g, Carbohydrate 31.55372009054 g, Cholesterol 21.262142325 mg, Fiber 2.50806243512034 g, Protein 6.7365216934 g, SaturatedFat 7.208269967539 g, ServingSize 1 1 Serving (444g), Sodium 406.736134745 mg, Sugar 29.0456576554197 g, TransFat 0.918103879883001 g

LEMON VINAIGRETTE



Lemon Vinaigrette image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 3

1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

HOUSE VINAIGRETTE



House Vinaigrette image

Provided by Thomas Keller

Categories     Blender     Mustard     Salad Dressing     Vinegar

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

1/4 cup Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups canola oil

Steps:

  • Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.
  • Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)

CANAL HOUSE CLASSIC VINAIGRETTE



Canal House Classic Vinaigrette image

Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.

Yield Makes about 1/2 cup

Number Of Ingredients 5

1 small garlic clove, finely grated
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 cup olive oil
Kosher salt, freshly ground pepper

Steps:

  • Whisk garlic, vinegar, and mustard in a small bowl. Gradually whisk in oil until emulsified; season with salt and pepper.
  • Do ahead: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.

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