Rose Vinaigrette Recipes

ROSE'S VINAIGRETTE

Steps:

• In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
• Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

ROSE'S VINAIGRETTE

Steps:

• In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
• Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

FENNEL AND ENDIVE SALAD WITH ROSE VINAIGRETTE

Steps:

• Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

SIMPLE VINAIGRETTE

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

VINAIGRETTE

Steps:

• Either make the dressing in your empty salad bowl: Beat vinegar or vinegar and lemon juice, salt, and optional mustard in bowl to dissolve the salt. Then beat in the oil by droplets, and finally the optional shallots or scallions, and such seasonings as you feel necessary.
• Or place all ingredients in a covered jar, shake vigorously to blend, and correct seasoning.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Steps:

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

RED WINE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

SPARKLING VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, oil, and water. Use immediately.