Thepalmrestaurantbasicvinaigrette Recipes
SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
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 BASIC VINAIGRETTE
Make and share this The Palm Restaurant Basic Vinaigrette recipe from Food.com.
Provided by SharleneW
Categories Salad Dressings
Time 5m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 89.8, Fat 10.1, SaturatedFat 1.4, Sodium 145.6, Carbohydrate 0.1
PALOMA MARGARITAS
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Fill 4 tall glasses three-quarters of the way with ice. Pour 1/2 teaspoon grenadine into each glass. Combine 1 cup tequila, 1 cup grapefruit juice, 1/4 cup fresh lime juice, 2 teaspoons superfine sugar and a pinch of salt in a cocktail shaker. Shake well, then pour into the glasses. Top each drink with 1/4 cup grapefruit soda.
BASIC VINAIGRETTE WITH VARIATIONS
When I don't have the time or inclination to look up a recipe this is the salad dressing I make. I always have all the ingredients and I can change it up to match what I've put in the salad. I keep this in the fridge for up to a week and just bring it to room temperature and whisk again before serving.
Provided by Cookin-jo
Categories Salad Dressings
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the garlic cloves, mustard, vinegar, kosher salt, and pepper together in a bowl.
- While whisking, slowly drizzle in the olive oil to emulsify.
- Taste for salt and pepper.
- Variations:.
- Use any other vinegar you have, including red wine vinegar and balsamic.
- Leave out the garlic or add herbs as you like.
- Add 1 teaspoon dried oregano and/or substitute lemon juice for the vinegar for a Greek-like dressing. I would leave out the mustard for this but the dressing will not emulsify as well without it.
Nutrition Facts : Calories 96.8, Fat 10.8, SaturatedFat 1.5, Sodium 180.4, Carbohydrate 0.3, Protein 0.1
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