Toasted Spice Vinaigrette Recipes

TOASTED PECAN VINAIGRETTE

Steps:

• In a large bowl, whisk together first five ingredients. Slowly add olive oil while whisking constantly. Stir in pecans just before serving.

GRILLED FLATIRON STEAK WITH TOASTED SPICE VINAIGRETTE

Steps:

• Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 4 minutes per side for medium-rare. Let cool 5 minutes before slicing against the grain.
• Serve steak on top of tomatoes with vinaigrette spooned over.

SPICY LIME VINAIGRETTE

Steps:

• Place avocado oil, lime juice, cilantro, jalapeno, agave syrup, salt, and pepper into a screw-top jar. Cover and shake well to combine.

SPICED BALSAMIC VINAIGRETTE

Steps:

• Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.

TOASTED SPICE VINAIGRETTE

Steps:

• Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop. Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.
• Do ahead: Vinaigrette can be made 4 days ahead. Cover and chill.

TOASTED PECAN VINAIGRETTE

Steps:

• In medium bowl, combine Dijon and honey.
• Slowly add olive oil, whisking to combine.
• Slowly add vinegar, whisking to combine.
• Stir in toasted pecans.

ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE

Steps:

• Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

SPICY VINAIGRETTE

Steps:

• Chop thyme leaves to release the flavor. In a small bowl, combine remaining ingredients. Add chopped thyme; whisk well.

COLD PASTA WITH SPICY ROASTED TOMATO VINAIGRETTE

Steps:

• Preheat oven to 425 degrees. Put the tomatoes on a baking sheet and roast them in the oven until the skin begins to blister, about 30 minutes. Set aside until cool. Meanwhile, pour the vegetable broth into a small saucepan and bring to a boil. Turn off the heat, add the rosemary and steep for 1 minute. Strain and cool in the refrigerator.
• Place a large sieve above a glass or ceramic bowl. Peel, seed and core all of the tomatoes over the sieve. Coarsely chop 6 of the tomatoes and set them aside. Crush the remaining 2 tomatoes over the bowl, pushing the pulp through the mesh to extract as much juice as possible. Discard pulp and seeds.
• Combine the roasted garlic, anchovy fillets, capers and half of the olives in a bowl. Smash into a paste. Set aside. Combine the rosemary essence, roasted-tomato juice, sugar and vinegar in a large salad bowl. Whisk in the olive oil. Add the salt and pepper. Add the garlic paste, chopped tomatoes, pasta, remaining olives, basil and oregano. Toss to combine. Season to taste with salt and pepper.
• Cook the pasta in boiling water until tender. Drain. Add it to the vinaigrette and toss. Refrigerate until chilled.

ROASTED VEGGIE SALAD W/ CREAMY SPICY TOFU VINAIGRETTE

Steps:

• Mix together first 4 ingredients and spread over mushrooms.
• Cover to marinate.
• Place in fridge if not using right away.
• (No required marination period) Cut the 1/2 onion into fourths.
• Cut the whole onion in half, then quarter.
• Slice peppers into large chunks.
• If grilling: String on skewers (if using wooden, be sure to wet to prevent fire) Place veggies and portabellas on readied grill or a preheated 450*F oven for about 20 minutes or until desired color and crispiness.
• Whiz together Vinaigrette ingredients in food precessor or blender until smooth.
• Place in fridge if not using right away, then whiz or stir again before serving.
• Arrange salad greens on plate.
• Place a portabella on top, then the unskewered veggies on top.
• Drizzle with dressing.
• Gorge.