Chive Vinaigrette Food

CHIVE VINAIGRETTE

Steps:

• In a small bowl, whisk together all the ingredients except the oil.
• Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

TARRAGON CHIVE VINEGAR

Steps:

• *Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks. It is best to purchase the second half of the herbs when they are needed.
• If using pint jars for storage, you will need 3 jars. If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles.
• Put the water and bleach in a large container. Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water. Pat dry.
• Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar. Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container. Set in a cool dark place for 2 weeks.
• After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside.
• Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.
• Discard the old herbs. Strain the vinegar through a sanitized colander or funnel lined with cheesecloth. Divide the fresh herbs among the containers and pour the vinegar over them. Seal and refrigerate. The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months.

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.

CHIVE VINAIGRETTE

Steps:

• In a food processor bowl or blender container combine shallots, rice vinegar, lime juice, sugar, and 1/2 teaspoon salt.
• With machine running, slowly add oil.
• Add chives; process or blend with one or two on-off pulses just to mix.

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.