Kittencals Balsamic Vinaigrette Food

KITTENCAL'S TOMATO-MOZZARELLA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• For the dressing; in a bowl or in a processor whisk/blend together the minced garlic with salt, Dijon mustard, honey and balsamic vinegar.
• Add in olive oil in a slow steady stream until emulsified.
• Season with black pepper.
• Chill for a minimum of 2 hours before using (shake before using).
• TO ASSEMBLE THE SALAD; on a large serving platter alternate the tomato slices with the mozzarella cheese slices.
• Drizzle the balsamic vinaigrette over all.
• Sprinkle with salt and freshly ground black pepper.
• Sprinkle with chopped fresh basil.
• Delicious!

KITTENCAL'S SPINACH SALAD WITH BALSAMIC HONEY-DIJON VINAIGRETTE

Steps:

• For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
• Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
• Chill for a minimum of 2 hours before using.
• For salad; place the spinach leaves in a large glass bowl; top with sliced mushrooms, bacon, blue cheese or feta cheese, croutons and sliced red onion (if using).
• Toss all ingredients together with salad forks.
• Season with black pepper (and salt if desired).
• Place the egg wedges all around inside edges of bowl.
• Serve with prepared dressing on the side.

KITTENCAL'S CAESAR VINAIGRETTE

Steps:

• Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended.
• While the machine is still running slowly drizzle in oil.
• Add in Parmesan cheese (if using) blend to combine.
• Season with black pepper and salt (if using).
• Add in the sugar only if needed and blend again.
• Transfer to a glass jar with a tight-fitting lid.
• Cover and refrigerate 6 hours or overnight before using.
• Shake well before using.

HONEY-DIJON BALSAMIC VINAIGRETTE

Steps:

• For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
• Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
• Chill for a minimum of 2 hours before using.

BALSAMIC VINAIGRETTE

Steps:

• In a blender or food processor:.
• Add first seven ingredients.
• Blend well.
• Slowly add the oils.
• Blend until well emulsified.
• Keeps well in the refrigerator for up to 2 weeks.

KITTENCAL'S BALSAMIC VINAIGRETTE

Steps:

• In a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar.
• Add in olive oil in a slow steady stream until emulsified.
• Season with more salt if needed and black pepper.
• Chill for a minimum of 2 hours before using.

BROCCOLINI AND BALSAMIC VINAIGRETTE

Steps:

• In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
• Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

SIMPLE BALSAMIC VINAIGRETTE

Steps:

• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, combine the vinegar, mustard, garlic.
• Add the oil in a slow steady stream, whisking constantly.
• Season with salt and pepper to taste.

EASY BALSAMIC VINAIGRETTE

Steps:

• Whisk together vinegar, mustard, olive oil, and garlic. Season with salt and pepper.

MAMA'S BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.