8 Vinaigrettes

I was going to list separate vinaigrettes but decides to provide some examples. My salad dressing seem to be the same, night after night. So let's use some different home-made variations.-Mike

Vinaigrette is a mixture of vinegar and oil. There are many types of oils, but olive oil is the healthiest.

I

Paprika Vinaigrette

Might as well start off with a little heat and with a touch of Hungarian* spice. It is made from air-dried fruits of the chili pepper family, but the chilies are native to the Americas and introduced to Europe by the Spanish and Portuguese explores.

A. In a bowl, whisk:

1 small minced shallot

2 Tbs. (30 ml) Dijon mustard

1/4 cup (60 ml) each: organic lemon juice and white vinegar

1 tsp. (5 ml) honey

1 1/2 Tbs. (45 ml) sweet paprika

B. Gradually whisk in 1 cup (240 ml) olive oil

C. Optional: season with pinch of sea salt and black pepper

D. Serve over any: 

• root vegetable: cooked potatoes; sliced radishes, carrots, etc.
• shredded: cabbage, zucchini, cucumber, etc.

*Now used in cuisines from Turkey to Morocco.

II

Lemongrass Vinaigrette

Lemongrass is also called cymbopogon, native to India and tropical Asia, has a citrus flavor, either dried or powdered, as well as an anxiolytic tea.

A. In a saucepan, heat: 

2 Tbs. (30 ml) olive oil

B. Add: 

2-inch (5 cm) piece of fresh lemongrass with the bulb thinly sliced

1 Tbs. (15 ml) chopped peeled ginger or 1 tsp. (5 ml) ginger powder

2 sliced cloves of garlic

1/2-inch (2,5 cm) piece of cinnamon stick (substitute pinch or two of  cinnamon)

C. Cook on medium heat, stir until the garlic is golden, about 3 minutes. Transfer to bowl.

D. Add:

1/2 cup (80 ml) olive oil

1 Tbs. (30 ml) sambal oelek (an Indonesian/Dutch chile paste) (substitution: 
Chinese chile sauce, harissa paste, or hot pepper flakes to taste)

E. Serve over:

• sliced tomatoes
• mix lettuce or spinach

III

Fruit Vinaigrette

All those U-pick berries we have, can make interesting fruit vinaigrette. Then too, substitute any fruit will do as well.

A. In a blender until smooth:
1/2 cup (120 ml) fruit (thaw any frozen fruit)
1/4 cup (60 ml) olive oil
2 Tbs. (30 ml) organic lemon juice
1 Tbs. (15 ml) honey

B. Serve on:

• salads
• cooked or raw vegetables

IV 

Jalapeño Lime Vinaigrette

Turn up the heat! 

A. In a blender or food processor until a chunky mixture forms:

4 Tbs. (60 ml) olive oil 

2 Tbs. (30 ml) organic lime juice

1 sliced scallion, white and green parts

2 Tbs. cilantro or parsley

1 large jalapeño

1/2 cup (120 g) organic corn

1 roasted organic red pepper

B. Serve over:

• salads
• quinoa
• other grains
• vegetables
• fish

IV 

Coconut Water and Lime Vinaigrette

We have boxes of coconut water, so....

A. Whisk:

1/4 cup (60 ml) each: coconut water and rice vinegar

1 finely chopped scallion

3 Tbs. (45 ml) organic lime juice

2 minced garlic cloves

1 Tbs. (15 ml) grated ginger

pinch of sugar

B. Serve over:

• fish
• vegetables

V

Citrus Vinaigrette

A left over orange...pink grapefruit still in the refrigerator...combine and drizzle:

A. Whisk:

juice of 2 each organic: oranges and tangerines

juice of 1 pink grapefruit

2 Tbs. (30 ml) olive oil

pinch of sea salt and pepper

B. Serve on:

• mixed salad with torn mint leaves and a copped red onion

VI

Classic Vinaigrette

makes about 1/2 cup (120 ml)

1 Tbs. (15 ml) Dijon mustard

2 Tbs. (30 ml) red wine vinegar or any type of citrus juice

black pepper to taste

6 Tbs. (90 ml) olive oil

optional:

• 2 Tbs. (30 ml) diced shallots
• chopped herbs: parsley, chives, cilantro, basil, or chervil
• 1 chopped garlic clove
• 1 tsp. (5 ml) drained capers, chopped

1. In a small bowl, combine the vinegar, shallots and/or garlic.

2. Set for 30 minutes.

3. Blended in the mustard and black pepper.

4. Pour in the oil in a slow stream then whisk the mixture.

5. Stir in any herbs and/or capers.

6. Taste and season if needed

VII

Leeks & Vinaigrette

1 hard boiled organic egg, cooled and peeled

Leeks with vinaigrette? Yes, try it as a dip.

1 1/2 pounds (680 g) thin organic leeks

1 Tbs. (15 ml) red wine vinegar or cider vinegar

1 1/2 tsp. (7,5 ml) Dijon mustard

2 Tbs. (30 ml) diced shallots

black pepper to taste

3 Tbs. (45 ml) olive oil

A. Leeks: can prepare up to a day ahead (refrigerate in an airtight container)

1. Cut off the dark tops of the leeks, keep for making a vegetable stock.

2. Trim and wash the leeks.

3. Cut them lengthwise into halves or quarters to form long, thin strips.

4. Steam until they are done, about 12 minutes.

5. Rinse under cold running water and set aside to drain and cool.

B. Vinaigrette:

1. Whisk all the ingredients

C. Boil egg:

1 hard boiled organic egg, cooled and peeled

1 cup (20 g) chervil, parsley, or cilantro

1. Mash the egg.

2. Arrange the leeks in heaps on a plate.

3. Drizzle with vinaigrette and sprinkle with the egg and chervil

D. This French dip is a great hors d'oeuvre with:

• céleri rémoulad grated celery root in mustardy mayonnaise
• œuf mayonnaise  deviled egg
• radis beurre radishes with butter
• carottes râpées grated carrots in vinaigrette

VIII

Honey Lemon Vinaigrette

makes 2/3 cups (160 ml)

Honey and tangy from the lemon juice go great on a green salad.

4 tsp. (20 ml) organic honey

1 tsp. (5 ml) Dijon mustard

zest of one organic lemon

3 Tbs. (45 ml) organic lemon juice

1/3 cup (80 ml) olive oil

1. In a small bowl, combine the honey and mustard.

2. Whisk in the lemon juice and zest with a folk.

3. Whisk in the oil.