Thepalmrestaurantbasicvinaigrette Recipes

THE PALM RESTAURANT BASIC VINAIGRETTE

Steps:

• Combine the ingredients in a jar that will seal tightly and shake vigorously to emulsify.
• The dressing can be kept, refrigerated, for up to 10 days. Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so the olive oil will flow. Always shake well again just before tossing with a salad.

THE PALM'S MONDAY NIGHT SALAD

Steps:

• Preheat the oven to 250°F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.
• Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
• Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
• Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
• Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
• Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.

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.

THE PALM RESTAURANT BLUE CHEESE DRESSING

Steps:

• Crumble the blue cheese into a bowl and, using a fork, whisk in the olive oil.
• Let stand for about 40 minutes.
• Whisk in the mayonnaise and vinegar. Whisk again just before serving.

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.