Marthas Favorite Vinaigrette Food

BASIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

MARTHA'S FAVORITE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

MARTHA STEWART'S ADD-ON VINAIGRETTE DRESSING

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.
• Variations. For Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed. For Balsamic: Substitute balsamic vinegar for the wine vinegar. For Lemon Parmesan: Use fresh lemon juice instead of vinegar; add 1/4 cup finely grated Parmesan. For Scallion: Add 3 chopped whole scallions (about 1/4 cup). For Herb: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon. For Blue Cheese: Add 1/2 cup crumbled blue cheese, such as Roquefort.

MARTHA'S VINEYARD SALAD

Steps:

• Make vinaigreete: combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature. (Can just purchase premade raspberry vinegar).
• Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
• Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
• Divide on 6 plates and top with onions, blue cheese and pinenuts.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.