LEMON VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
HAZELNUT OIL VINAIGRETTE
Make and share this Hazelnut Oil Vinaigrette recipe from Food.com.
Provided by COOKGIRl
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a small glass measuring cup, mix together the basil, parsley, garlic, and Dijon mustard.
- Gradually whisk in the olive oil, followed by the rice vinegar and finally the hazelnut oil.
- Season with salt and pepper to taste.
- Whisk again just before serving.
Nutrition Facts : Calories 1127.5, Fat 126.7, SaturatedFat 14, Sodium 61.6, Carbohydrate 1.6, Fiber 0.5, Sugar 0.1, Protein 0.7
ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Provided by Paul Kahan
Categories Fall Salad Dinner Mozzarella Root Vegetable Beet Hazelnut Marinate Roast
Yield 6 servings
Number Of Ingredients 25
Steps:
- Marinate the Kale:
- In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
- Make the Vinaigrette:
- Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
- Char the Kale and Beets:
- Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
- Put it together and serve:
- Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts
HAZELNUT VINAIGRETTE
Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
- Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.
- Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.
LEMON HAZELNUT VINAIGRETTE
Recipe is adapted from Thomas Keller, LA Times. It calls for xanthan gum which is found in health food stores and cooking supply stores or you could use unflavored gelatin. You will also need a fine mesh strainer, called a chinois, found in cooking and restaurant supply stores.
Provided by threeovens
Categories Salad Dressings
Time 10m
Yield 1 1/4 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- If using xanthan gum, you'll neet a blender to combine water, lemon juice, sugar, salt, and hazelnut oil.
- Process on medium low and slowly drizzle in the xanthan gum and blend until thoroughly combined, about 1 minute.
- If using gelatin, allow to "bloom" in ice water.
- Combine water, lemon juice, sugar, salt, and hazelnut oil in a small saucepan, and gently warm to a light simmer; add the gelatin and whisk until dissolved.
- Strain the vinaigrette through a chinois, cover, and chill until serving.
- Garnish with chives.
Nutrition Facts : Calories 59.8, Fat 4.5, SaturatedFat 0.3, Sodium 1164, Carbohydrate 5.1, Sugar 4.9, Protein 0.1
CARROTS WITH ORANGE-HAZELNUT VINAIGRETTE
Beta Carotene: Carrots are loaded with this member of the carotenoid family (responsible for all the pretty oranges, yellows and reds we see in fruits and vegetables). Our bodies convert Beta Carotene to vitamin A, which helps promote healthy skin and vision (especially at night). Beta carotene is also an antioxidant: It seeks out free radicals in the body to stabilize them.
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast until golden, 8 to 10 minutes. Cool and slightly crush (the bottom of a measuring cup works well).
- Add the coriander to a small skillet and swirl over medium heat until toasted, about 2 minutes. Crack the coriander and add to a baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, the cayenne and the juice of 1 orange. Whisk in the olive oil in a slow and steady stream. Set aside.
- Fit a medium, shallow pot with a steamer insert and add about an inch of water. Bring to a simmer, add the carrots, cover and steam until just fork-tender, 10 to 12 minutes. Transfer to the baking dish, toss gently and allow the carrots to cool in the vinaigrette at room temperature.
- Segment the remaining orange and arrange the carrots on a serving platter, topped with the orange segments. Sprinkle with salt if desired. Serve.
Nutrition Facts : Calories 190 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 3 grams, Sugar 13 grams
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