Subway Parmesan Vinaigrette Recipes

CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE

Steps:

• Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
• While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
• Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
• In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
• Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.

SUBWAY VINAIGRETTE RECIPE

Steps:

• Place oil, vinegar, mustard, garlic, onion, herbs, salt, sugar, MSG, and red chili flakes into a medium-sized mason jar.If the jar you're using is large enough, place a blender ball in the middle of the ingredients. This will help break up the thicker substances, allowing the ingredients to evenly distribute across the vinaigrette. If you don't have a blender ball, don't worry! It's not required!
• Tightly cover the mason jar with a snug-fitting lid and make sure there are no gaps to prevent spillage. Shake the jar vigorously until all of the ingredients have combined. About 1 minute. If there are clumps of herbs adhering to the side of the jar when you're done shaking, scrape them into the dressing. Using your fingers or a small pair of tongs remove the blender ball and hold it over the jar, allowing the excess vinaigrette to drip off. If the vinaigrette is too thick, add 1 tablespoon of water at a time and shake for a few seconds to thin out the dressing. Repeat until you've reached the desired consistency. *If you're making the vinaigrette in a blender, pulse the ingredients a few times, then blend on high for 45 seconds to 1 minute until smooth.
• Serve and enjoy! The great thing about vinaigrettes is that they are ripe for experimentation and ingredients can easily be switched out to achieve a personalized flavor profile. Here are some substitutions we suggest for this Subway sauce.

PARMESAN VINAIGRETTE

Steps:

• Place all the ingredients except the olive oil into a small bowl. Whisk the olive oil into the ingredients in the bowl in a slow steady stream until well incorporated. Place any leftover dressing in an airtight container and refrigerate.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Steps:

• Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

SUBWAY PARMESAN VINAIGRETTE RECIPE

Steps:

• Find a clean mason jar with a tightly fitted lid. Add the olive oil, Dijon mustard, white wine vinegar, Parmesan cheese, lemon juice, salt, pepper, and finely chopped garlic.
• Place the lid tightly and give it a good shake for about a minute. Alternatively, you can whisk your Parmesan Vinaigrette in a measuring cup or a small bowl with a wire whisk. Besides, you can also mix the ingredients in a food processor or with an immersion blender. Let it sit. Note: although using a blender or food processor might seem like the best option, a mason jar is more common, faster, and easier.
• Re-shake the jar with the lid on to recombine the ingredients once your Parmesan Vinaigrette sits at room temperature, and drizzle over your green salad. That's it. Enjoy!

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.