Chive Vinaigrette Food

ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE

Steps:

• Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
• Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.

MUSHROOM AND RED PEPPER SALAD, CHIVE VINAIGRETTE

Steps:

• CHIVE VINAGRETTE:.
• In lg bowl wisk together all vinagrette ingredients.
• SALAD:.
• Clean and halve mushrooms, add to bowl with vinagrette.
• Add red pepper, cheese and parsley.
• Toss to coat and let stand for 1 hour.
• MAKE AHEAD:.
• Make, cover and chill for up to 24 hours.

WARM POTATO SALAD WITH LEMON AND CHIVE VINAIGRETTE

Steps:

• Boil potatoes in pan with mint and salt.
• About 20 minutes.
• While potatoes are cooking crush garlic and add salt.
• Gradually whisk in all the other dressing ingredients.
• When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
• Pour on the vinaigrette dressing while the are still hot.
• Toss in dressing till all potatoes are coated.
• Finally scatter in the chopped chives and spring onions.
• Serve warm.

GARLIC AND CHIVE VINAIGRETTE

Steps:

• Shake together everything but the chives.
• Just before serving, add the chives.

MUSTARD CHIVE VINAIGRETTE

Steps:

• Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified.
• Pour over your favorite salad greens and toss.
• Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week.
• To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes.