Saffron Vinaigrette Recipes

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SAFFRON VINAIGRETTE



Saffron Vinaigrette image

Use this saffron vinaigrette with crab cakes for a zesty and delicious dish.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1/2 cup

Number Of Ingredients 7

3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
Pinch saffron, preferably Spanish
3 tablespoons extra virgin olive oil
5 tablespoons vegetable oil
Freshly ground pepper, to taste

Steps:

  • In a small food processor, combine lemon juice, mustard, sugar, and saffron. Blend until uniform in color. Slowly add oils and pepper, pulsing to combine.

SAFFRON RISOTTO WITH GRILLED SHRIMP AND GREEN ONION VINAIGRETTE



Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 20

5 cups lobster or shrimp stock
3 tablespoons olive oil
1/2 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
2 cup white wine
2 cups arborio rice
1 tablespoon saffron threads
1 tablespoon honey
2 tablespoons coarsely chopped fresh tarragon
Salt and freshly ground pepper
8 scallions
1/2 large white onion, cut into chunks
3 garlic cloves
1/3 cup rice wine vinegar
1 cup pure olive oil
1 teaspoon honey
Salt and freshly ground pepper
12 large shrimp, shelled and deveined
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

  • Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.
  • Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.
  • Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water.
  • Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
  • Grilled Shrimp: Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.

ROASTED CAULIFLOWER SALAD WITH SAFFRON VINAIGRETTE



Roasted Cauliflower Salad with Saffron Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 large head cauliflower, cut into bite-sized pieces
4 tablespoons olive oil
1/4 cup pine nuts
1/4 cup golden raisins
1/4 rounded teaspoon saffron threads
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill

Steps:

  • Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
  • Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
  • Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
  • Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.

SHERRY SAFFRON VINAIGRETTE



Sherry Saffron Vinaigrette image

Can be prepared in 45 minutes or less.

Yield Makes about 1/2 cup

Number Of Ingredients 5

1/2 teaspoon sugar
1/8 teaspoon crumbled saffron threads
2 tablespoons Sherry vinegar (available at specialty foods shops and some supermarkets)
1 teaspoon minced pimiento-stuffed olive
1/3 cup olive oil

Steps:

  • In a bowl whisk together the sugar, the saffron, the vinegar, the olive, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

SAUTEED CHICKEN WITH TOMATO-SAFFRON VINAIGRETTE ON FRISéE



Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée image

Categories     Chicken     Leafy Green     Tomato     Sauté     Quick & Easy     Vinegar     Saffron     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons white balsamic vinegar* or rice vinegar
1 1/2 teaspoons hot paprika, divided
1/8 teaspoon crumbled saffron
4 tablespoons extra-virgin olive oil, divided
1/2 cup minced shallots
2 tablespoons chopped fresh thyme, divided
1 1-pint basket cherry tomatoes, halved
4 skinless boneless chicken breast halves
1 head of frisée, torn apart

Steps:

  • Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme. Stir in tomatoes. Season to taste with salt and pepper.
  • Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper. Add to skillet; sauté until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisée among 4 plates. Slice chicken; fan atop frisée. Spoon vinaigrette over.
  • *White balsamic vinegar can be found at some supermarkets and specialty foods stores.

CRAB CAKES WITH SAFFRON VINAIGRETTE



Crab Cakes with Saffron Vinaigrette image

The saffron vinaigrette gives these crab cakes a different twist.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 5

Number Of Ingredients 16

1 pound jumbo lump blue crab meat
1 large egg, beaten
1 large egg yolk, beaten
1 1/2 teaspoons minced garlic
1 1/2 tablespoons chopped onion
1 1/2 tablespoons chopped red bell pepper
1 1/2 tablespoons chopped green bell pepper
3/4 teaspoon coarse salt
1 1/2 teaspoons fresh thyme, picked
2 pinches finely chopped fresh rosemary
1/2 cup dried sourdough bread crumbs
Tabasco, to taste
6 tablespoons extra virgin olive oil
Saffron Vinaigrette
Chives, cut into 2-inch lengths, for garnish
1/4 cup tomato, peeled, seeded, and diced, for garnish

Steps:

  • Heat oven to 375 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, combine crab, eggs, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into 5 cakes, 2 inches thick. Set aside.
  • In a heavy-bottomed saute pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes and saute until lightly browned, about 2 minutes per side. Remove from saute pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.
  • Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.

RED SNAPPER WITH TOMATO-SAFFRON VINAIGRETTE



Red Snapper With Tomato-Saffron Vinaigrette image

Make and share this Red Snapper With Tomato-Saffron Vinaigrette recipe from Food.com.

Provided by GG 38966

Categories     Winter

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (8 ounce) red snapper fillets
4 garlic cloves (3 smashed, 1 minced)
1 tablespoon spinach (chopped)
2 1/2 teaspoons olive oil
1/8 teaspoon saffron
1 small shallot
3/4 cup cherry tomatoes (halved)
2 tablespoons chicken broth (canned)
1 tablespoon sherry wine vinegar
1/4 teaspoon pepper (more or less to taste)

Steps:

  • Broil the snapper if you wish. I prefer to pan broil them in a heavy non-stick pan.
  • First, rub salt and freshly ground pepper into the surface of the fish.
  • Add a film of oil to the pan and set over medium high heat.
  • Cook the fillets until done, about 3-5 minutes on each side, according to the thickness of the fish.
  • When done, remove to serving a plate and keep warm.
  • Heat the oil in a small skillet.
  • Add the saffron and cook over low heat for 5 minutes.
  • Add the shallot and minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
  • Add the tomatoes and cook until slightly softened, about 3 minutes.
  • Add the chicken broth and cook just until the tomatoes begin to break down, about 3 minutes longer.
  • Remove from the heat.
  • Add the vinegar and chopped parsley and season with pepper.
  • Spoon the tomato vinaigrette sauce on the fish and serve.

Nutrition Facts : Calories 328.2, Fat 6.8, SaturatedFat 1.2, Cholesterol 106.4, Sodium 154.3, Carbohydrate 2.8, Fiber 0.4, Sugar 0.8, Protein 60.2

AUTUMN VEGETABLE SALAD WITH SAFFRON DRESSING



Autumn vegetable salad with saffron dressing image

Enjoy this stunning autumn salad as a side dish at a dinner party. It features carrots, courgette, broccoli, tomatoes and olives in a lovely saffron dressing

Provided by Tom Kerridge

Categories     Side dish

Time 50m

Yield Serves 6 as a side

Number Of Ingredients 16

12 rainbow carrots , tops left on, washed and peeled
1 medium courgette , sliced
8 stalks long-stem broccoli , any thick stalks halved lengthways
1 tbsp rapeseed oil
100g mixed cherry tomatoes , halved
4 spring onions , thinly sliced at an angle
3 plum tomatoes , scored, blanched, peeled, deseeded and cut into small pieces
handful black olives , stoned and sliced
½ cucumber , cut lengthways, seeds removed and sliced at the angle
3 tbsp roughly chopped basil
20ml cider vinegar
½ tsp Dijon mustard
pinch saffron strands
1 tsp caster sugar
50ml extra virgin rapeseed oil
1 small shallot , finely chopped

Steps:

  • Heat a griddle pan over a medium-high heat. Tip the carrots, courgettes and broccoli into a large mixing bowl, lightly season and toss together with the rapeseed oil. Once the griddle is hot, add the vegetables in batches and leave to slightly char for around 3-4 mins, then transfer back to the bowl. When all the veg is charred, add the remaining salad ingredients, toss together and set aside.
  • To make the saffron dressing, whisk the vinegar, mustard, saffron and sugar together in a bowl with a pinch of salt until the sugar has dissolved. Whisk in the oil gradually, then stir in the shallots. Dress the salad and serve.

Nutrition Facts : Calories 167 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

SAUTEED CHICKEN WITH TOMATO-SAFFRON VINAIGRETTE



Sauteed Chicken With Tomato-Saffron Vinaigrette image

Make and share this Sauteed Chicken With Tomato-Saffron Vinaigrette recipe from Food.com.

Provided by Charlotte J

Categories     < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons white balsamic vinegar or 3 tablespoons rice vinegar
1 1/2 teaspoons hot paprika, divided
1/8 teaspoon crumbled saffron
4 tablespoons extra virgin olive oil, divided
1/2 cup minced shallot
2 tablespoons chopped fresh thyme, divided
1 pint cherry tomatoes, halved
4 boneless skinless chicken breast halves
1 head frisee, torn apart

Steps:

  • Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl.
  • Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme.
  • Stir in tomatoes.
  • Season to taste with salt and pepper.
  • Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.
  • Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper.
  • Add to skillet and saute until cooked through, turning often, about 12 minutes.
  • Transfer chicken to work surface and slice.
  • Divide frisee among 4 plates and top with sliced chicken.
  • Spoon vinaigrette over and serve.

Nutrition Facts : Calories 283, Fat 15.3, SaturatedFat 2.3, Cholesterol 68.4, Sodium 83.8, Carbohydrate 7.6, Fiber 1.8, Sugar 2, Protein 28.7

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