CLASSIC FRENCH VINAIGRETTE
Simple, bright flavors are the hallmark of this vinaigrette. Toss it with tender, leafy greens and serve as a light side salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 7
Steps:
- Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
- Store jar in refrigerator if making ahead and shake well before using.
- Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.
VINAIGRETTE AUX OEUFS DURS (HARD-BOILED EGG DRESSING)
Make and share this Vinaigrette Aux Oeufs Durs (Hard-Boiled Egg Dressing) recipe from Food.com.
Provided by Outta Here
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and chop the hard-boiled eggs coarsely.
- Whisk the remaining ingredients together in a bowl, and stir in egg pieces.
- Serve immediately.
Nutrition Facts : Calories 279.9, Fat 29.8, SaturatedFat 4.5, Cholesterol 93.2, Sodium 74.1, Carbohydrate 0.5, Fiber 0.1, Sugar 0.3, Protein 3.3
FRENCH VINAIGRETTE WITH HARD-BOILED EGG
Categories Condiment/Spread Egg Mustard Quick & Easy Salad Dressing Vinegar Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 5
Steps:
- In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the parsley. Halve the egg lengthwise, reserving one half for another use, force the remaining half through a coarse sieve into the bowl, and stir the vinaigrette until it is combined well.
BROILED LEEKS VINAIGRETTE
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks. Don't use giant ones; choose medium to small leeks for tender results. A few minutes under the broiler adds flavor to this version, which is served warm.
Provided by David Tanis
Categories dinner, lunch, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a simmer. Prepare the leeks: Trim leeks of outer layer and roots. Cut crosswise to divide leeks into white bottoms and green tops (remove and discard the tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Lift from water and drain.
- Add the white pieces to the pot and simmer for 8 to 10 minutes. Using tongs, remove the white pieces, then cook the green pieces for 4 to 5 minutes. Both white and green pieces should be tender when probed with a paring knife. Blot dry. Transfer to a baking dish in one layer. Let cool.
- Make the vinaigrette: In a small bowl, whisk together vinegar, mustard and garlic. Season with salt and pepper, then whisk in 6 tablespoons olive oil. Set aside.
- Heat oven to 375 degrees. In a mixing bowl, combine breadcrumbs, thyme and Parmesan. Add 2 tablespoons olive oil and salt and pepper; toss well. Spread crumbs on a baking sheet. Bake for 8 to 10 minutes, until crisp and golden. When cool, mix in 2 tablespoons parsley.
- Heat broiler. Brush leeks lightly with olive oil and place several inches from flame. Broil for about 5 minutes, until browned and lightly charred.
- Spoon vinaigrette evenly over leeks. Top with crumbs and egg. Sprinkle with remaining parsley. Serve warm.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 912 milligrams, Sugar 8 grams, TransFat 0 grams
EGG YOLK VINAIGRETTE
Make and share this Egg Yolk Vinaigrette recipe from Food.com.
Provided by Nyteglori
Categories Salad Dressings
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly whisk egg yolk and mustard.
- Add parsley, shallots and vinegar.
- Season with salt and pepper, mix well with whisk.
- Slowly add oil, while whisking constantly. Add lemon juice.
- Note this vinaigrette should be quite thick.
Nutrition Facts : Calories 376.9, Fat 41.7, SaturatedFat 6, Cholesterol 41.5, Sodium 46.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 0.9
LEEKS VINAIGRETTE WITH HARD-COOKED EGG
Finely grated egg makes a confetti-like topping for this pretty dish. Serve it with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 8
Steps:
- Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter.
- Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add vinegar and sugar; cook 1 minute. Stir in mustard and season with salt and pepper; cook 1 minute. Spoon vinaigrette over leeks. Using the small holes of a box grater, grate egg over leeks. Serve warm or at room temperature.
Nutrition Facts : Calories 93 g, Fat 3 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g
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