Sparkling Vinaigrette Recipes

GREEN SALAD AND NAPA WINE VINAIGRETTE

Steps:

• In a 2-cup glass measuring cup, whisk together the vinegar, Dijon mustard, whole grain mustard, garlic, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. You should have about 2/3 cup vinaigrette.
• When ready to serve, place the salad greens in a bowl and pour on enough vinaigrette to moisten. Serve immediately.

ARUGULA SALAD WITH BLISTERED GRAPES AND SPARKLING WINE VINAIGRETTE

Steps:

• Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
• Increase the heat to medium high and add the grapes, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the grapes are tender and blistered in spots, about 3 minutes. Transfer to a bowl with a slotted spoon.
• Pour the oil from the skillet into a large measuring cup and whisk in the lemon juice and Dijon. Whisk in the sparkling wine, chives, 1/4 teaspoon salt and pepper to taste.
• Add the arugula to a large bowl. Add the grapes on top. Pour the dressing over the salad. Top with the almonds, grate over some fresh Parmesan and serve immediately.

BASIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

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.

CITRUS VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.

CLASSIC VINAIGRETTE

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

SPARKLING VINAIGRETTE

Steps:

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

THE BEST VINAIGRETTE IN THE WORLD EVER, EVER

Steps:

• Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
• Leave it to sit for at least half an hour before serving to allow the garlic to infuse.

SEARED SCALLOP WATERMELON SALAD W/ SPARKLING MINT VINAIGRETTE

Steps:

• Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
• Pat the scallops dry and remove the "foot." Sprinkle with salt, pepper and cayenne pepper.
• Heat a large skillet to high. Drizzle a scant amount of oil in the skillet and carefully rub it around with a paper towel. When the skillet is smoking; place the scallops top down. Sear for 1 1/2 minutes until you can see carmelization around the edges.
• Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.
• Puree the mint, vinegar, grape seed oil, agave, salt and pepper in the blender. To assemble: Place a handful of arugula on a plate. Add one watermelon round on the arugula, followed by a scallop. Arrange the radishes around and drizzle with mint vinaigrette.
• Makes 8 first-course servings, or 2-4 dinner servings.

VINAIGRETTE

Steps:

• In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.